Coconut Bread with Glaze

Prepare oven and pan: Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line with parchment paper for easy removal.
Mix dry ingredients: In a large bowl, whisk together all-purpose flour, baking powder, baking soda, and salt.
Cream butter and sugar: In a separate bowl, use an electric mixer to beat the softened butter and granulated sugar on medium speed until light and fluffy, about 2–3 minutes.
Add eggs and liquids: Beat in the eggs and yolks, one at a time, mixing well after each addition. Add coconut milk and coconut extract (if using), and mix until just combined. The mixture may look slightly curdled; this is normal.
Combine wet and dry: Make a well in the center of the dry ingredients, pour in wet mixture, and fold gently. When streaks of flour remain, add shredded coconut and fold until just combined. Do not overmix.
Bake: Scrape the batter into prepared pan, smooth the top, and bake for 45–55 minutes until golden and a toothpick inserted in center comes out with a few moist crumbs.
Cool: Let bread cool in pan for 10 minutes, then lift out and cool completely on a wire rack before glazing.
Make the glaze: In a small bowl, whisk powdered sugar, coconut milk, and pinch of salt until smooth and drizzle-able. Add more milk as needed, a half teaspoon at a time.
Glaze and finish: Once bread is cool, drizzle glaze over the top and sprinkle with extra shredded coconut. Let set for 10–15 minutes before slicing.