Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.

In a medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.

Cream together ½ cup softened butter and 1 cup granulated sugar until light and fluffy.

Beat in 2 large eggs one at a time, ensuring each is fully incorporated.

Stir in 1 teaspoon vanilla extract.

Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup of coconut milk.

Fold in 1 cup shredded sweetened coconut.

Pour the batter into the prepared loaf pan and bake for 50-60 minutes until a toothpick comes out clean.

Allow to cool on a wire rack for 10-15 minutes before removing from the pan to cool completely.

For the optional glaze, whisk together 1 cup powdered sugar and 2 tablespoons coconut milk until smooth.

Drizzle the glaze over the cooled cake and sprinkle additional shredded coconut for garnish.

Slice and serve alongside coffee or tea.