Set oven to 350F. Spray and line a standard 9x5 inch loaf pan with a sling of parchment paper. The paper will allow you to easily lift out the bread for glazing after baking.
Cream the butter and sugar together well, for about 2 minutes, until light and fluffy.
Beat in the eggs, one at a time.
Whisk together the flour, baking powder, baking soda, and salt in a separate bowl
Add the dry ingredients to the bowl, alternately with the coconut milk and extracts. Fold in the shredded coconut.
Turn the batter into your prepared pan. Smooth out the top and bake for about 60-65 minutes until risen, golden, and a toothpick inserted in the center comes out without wet batter clinging to it. (Moist crumbs are ok) Note: loosely tent with foil toward the end of cooking if the cake seems to be browning too quickly.
Let the cake cool for 10 minutes before turning out onto a rack. Let cool completely before glazing.
Make the glaze by mixing the confectioner's sugar and extract with enough coconut milk to make a thick spreadable glaze. Stir in a pinch of salt and the extract for flavor. Spread the cooled cake thickly with the glaze, and top with more shredded coconut.