Preheat the oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan.
Add the coconut, sugar, eggs, coconut milk, oil and vanilla to a large mixing bowl and beat well for a few minutes, until smooth.
Sfit in the flour, baking powder and salt and gently mix to combine.
Pour the batter into the prepared loaf pan and bake in the oven for 55 minutes, or until golden on top and a toothpick inserted into the centre comes out clean. You may need to cover the top with foil if its browning too much.
Allow the coconut bread to cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
To finish, mix the confectioner’s sugar and coconut milk, adding more sugar or coconut milk if needed to get a thick drizzling consistency, then drizzle onto the completely cooled coconut bread. Sprinkle the top with shredded or flaked coconut.