Heat oven to 325 F. Grease and flour a 9 x5 loaf pan. Set aside.
In a large bowl, whisk together flour, baking powder and salt. Set aside.
In another large bowl, cream together sugar and butter on low speed until well combined.
Mix in eggs one at a time.
Mix in vanilla extract and coconut extract. (see note)
Gradually add the dry ingredients into the wet ingredients, alternating with the coconut milk and whole milk.
Mix until batter is fluffy.
Fold in shredded coconut flakes.
Pour batter into prepare pan and give the pan a shake to even out the batter.
Bake for 1 hour and 15-20 minutes. Check on it at the 60 minute mark and cover with aluminum foil if it's getting too dark. Continue baking until a toothpick inserted into the center comes out clean or with moist crumb clinging to it. (see note on baking time updated adjustment)
Place on a cooling rack to cool (remember cake will continue cooking as it cools)
Once pan has cooled remove cake from pan and allow to finish cooling completely on cooling rack.
While cake is cooling make the glaze by combing all glaze ingredients in a bowl until silky.
Pour half the glaze over cooled cake and then top with coconut flakes.
Once glaze has hardened, drizzle on the remaining glaze and allow to harden.
Slice and serve.
Store cake wrapped in plastic wrap in an airtight container.