Heavenly Coconut Butter Cake – Moist Pound Loaf Delight

Preheat the oven to 350°F (175°C).
Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.
Cream the Butter and Sugar:

In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
Incorporate the Eggs and Flavoring:

Add the eggs one at a time, beating well after each addition.
Stir in the vanilla and coconut extract.
Combine Dry Ingredients:

In a separate bowl, whisk together the flour, baking powder, and salt.
Alternate Dry Ingredients and Coconut Milk:

Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk. Start and finish with the dry ingredients. Mix until just combined.
Fold in the shredded coconut gently.
Bake the Cake:

Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Prepare the Coconut Glaze:

In a small bowl, whisk together powdered sugar, coconut milk, and vanilla extract until smooth.
Drizzle the glaze over the cooled cake and sprinkle extra shredded coconut on top for a decorative finish.
Serving and Storage Tips: