Step 1

Preheat the oven to 350 degrees.

Step 2

In an electric mixer, with the paddle attachment, beat butter and sugar for about 3 minutes.

Step 3

While the butter and sugar are beating, combine flour, baking powder and salt in a bowl and give it a stir with a fork.

Step 4

Add-in one egg at a time, beating just to incorporate.

Step 5

Next, beat in extracts.

Step 6

Turn the mixer to low and alternate flour mixture and coconut milk until combined.

Step 7

Scrape the sides and bottom of the bowl.

Step 8

Add shredded coconut to the batter and give it one more quick mix.

Step 9

Prepare a loaf pan (we use a ceramic loaf pan) with a strip of parchment paper and butter.

Step 10

Pour batter into the loaf pan, spread evenly, and bake for about 1 hour to 1 1/2 hours. THE TIME WILL VARY PER OVEN. You have to check the loaf and make sure it's finished. The top will be a golden brown and the center comes out (almost) clean with a toothpick. Please check the center with a toothpick to ensure the loaf is finished. If it's not, it will fall in the middle when you take it out.

Step 11

In a small bowl combines all of the ingredients and whisk using a fork until combined!

Step 12

Pour over the bread once it’s cooled for 10-15 minutes.

Step 13

Top the coconut loaf and glaze with shredded coconut.