Spray two 9-inch loaf pans with cooking spray or coat with butter and dust with flour, tapping out excess.
In a large bowl or stand mixer fitted with the paddle attachment, cream the butter, cream cheese and sugar until light and fluffy. Mix in the coconut and almond extract.
Sift together flour with salt. Set aside.
Add the eggs one at a time and alternate by adding the flour mixture until fully combined.
Add the flaked coconut by hand. Do not overmix.
Bake at 325°F degrees for 75-80 Minutes or until toothpick inserted into center comes out clean.
Allow the baked loaves to cool for 5-10 minutes before removing from pan and icing on a wire rack.
Garnish Coconut Glaze:
In a large bowl, combine the powdered sugar and softened butter using a fork or pastry cutter.
Add the coconut extract and milk, mixing to combine.
Pour the glaze over hot loaves and allow to drizzle down sides.
Sprinkle with additional flaked coconut, if desired.
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Notes
This recipe can also be made in a 9-cup bundt pan.