Preheat the oven to 350 degrees.

In a small bowl, combine the flour, baking powder, and salt. Stir & set aside.

In a large mixing bowl, combine the sugar, butter, eggs, coconut milk, and vanilla. Whisk well until combined.

Stir in the dry ingredients.

Fold in the coconut.

Transfer to a greased loaf pan.

Bake 45-55 minutes or until the toothpick test is clean.

Let the bread cool on a wire rack in the pan until it reaches room temperature before adding the glaze and removing it from the pan.

Whisk together the confectioner’s sugar and milk, starting with just 1 tablespoon and increasing up to 2 tablespoon – until you reach your desired consistency. Some like it thin enough to soak in and others like it thicker like frosting.

Pour or spread the mixture on top of the cooled bread.

Sprinkle with toasted coconut before slicing and serving.