Preheat the oven to 350°F (175°C) and grease a 9x5 inch loaf pan with butter or baking spray.

In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

In a large bowl, cream the softened butter and sugar until light and fluffy (3-5 minutes).

Add eggs one at a time, mixing thoroughly after each addition to create a creamy mixture.

Stir in vanilla extract until fully incorporated.

Gradually mix the dry ingredients into the wet mixture, alternating with the coconut milk.

Fold in the shredded coconut gently using a spatula.

Transfer batter to the prepared loaf pan and smooth the top. Bake for 50-60 minutes until a skewer comes out clean.

Allow the cake to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.

Whisk powdered sugar, additional coconut milk, and vanilla extract in a bowl until smooth for the glaze.

Once cooled, drizzle glaze over the cake and sprinkle with additional coconut before slicing and serving.