1-Preheat the oven to 350 degrees Fahrenheit and grease an 8 1/2 by 4 1/2 inch loaf pan. This step sets the stage for even baking and easy removal later.

2-In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 teaspoon salt, 1 teaspoon baking powder, and 1 cup granulated sugar. This dry mix forms the base of your bread.

3-In a separate bowl, combine 3/4 cup unsweetened coconut milk, 1/2 cup melted coconut oil, 2 large eggs, 1 teaspoon vanilla extract, and 1 teaspoon coconut extract. Mix until well blended for a smooth wet mixture.

4-Gradually add the wet ingredients to the dry ingredients, stirring until just combined to avoid overmixing. This keeps the texture light and airy.

5-Gently fold in 1/2 cup sweetened flaked coconut and 1 cup fresh raspberries. Be careful not to crush the berries for even distribution.

6-Pour the batter into the prepared loaf pan and bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean. Check around 60 minutes to prevent overbaking.

7-Remove the loaf from the oven and let it cool for 15 minutes in the pan before loosening the sides with a knife and transferring it to a wire rack to cool completely.

8-For the glaze, whisk together 1 cup powdered sugar, 1 1/2 tablespoons unsweetened coconut milk, and 1/2 teaspoon coconut extract until smooth, then drizzle it over the cooled bread. Slice and serve for the best fresh flavor bread experience.