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

Whisk together all-purpose flour, baking powder, baking soda, and salt until well combined.

Beat softened unsalted butter and granulated sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition.

Stir in the vanilla extract until fully combined.

Gradually mix the dry flour mixture and full-fat coconut milk into the creamed mixture.

Fold in the shredded sweetened coconut until evenly distributed.

Pour the batter into the prepared loaf pan and bake for 50-60 minutes.

Once baked, cool the cake in the pan for 10-15 minutes before transferring to a wire rack.

For an optional glaze, whisk powdered sugar with enough coconut milk and extra vanilla extract.

Drizzle the prepared glaze over the cooled Coconut Loaf Cake and serve.