Preheat your oven to 350°F (175°C).

In a large mixing bowl, cream together ½ cup of softened butter and ½ cup of sugar until light and fluffy.

Add the two large eggs, one at a time, mixing well after each addition.

Stir in 1 cup of coconut milk and 2 cups of shredded coconut until well combined.

In a separate bowl, whisk together 4 cups of all-purpose flour, 1 tablespoon of baking powder, ½ teaspoon of nutmeg, 1 teaspoon of cinnamon, and ½ teaspoon of salt.

Gradually add the dry mixture to the wet ingredients, mixing until just incorporated.

Pour the batter into a greased loaf pan, smoothing the top gently.

Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean.

Let the bread cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.