Preheat to 350°F (175°C) and line a loaf pan with parchment paper.
Mix Dry Ingredients
In a bowl, whisk together flour, baking powder, baking soda, salt, and shredded coconut.
Cream Butter & Sugar
In a separate bowl, beat butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each.
Stir in vanilla extract.
Combine Wet & Dry Ingredients
Alternate adding the dry ingredients and coconut milk to the butter mixture, beginning and ending with dry ingredients.
Mix gently until just combined.
Bake
Pour batter into prepared loaf pan.
Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
Let cool for 10 minutes in the pan, then transfer to a wire rack.
Make the Glaze
In a small bowl, mix powdered sugar, coconut milk, and vanilla until smooth.
Pour over the slightly warm cake.
Sprinkle extra shredded coconut on top if desired.
Serve
Let glaze set for a few minutes, slice, and enjoy!
💡 Tips:
For extra coconut flavor, use toasted shredded coconut in the batter or on top.
Serve with a cup of tea or coffee for the perfect afternoon treat.
Store in an airtight container for up to 3 days — the glaze keeps the cake moist.
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