Spray 2 (9×5-inch) loaf pans with non-stick cooking spray.  Line pans with parchment paper, letting excess extend over sides of pan.  Spray pans again.

In the bowl of a stand mixer fitted with the paddle attachment, beat butter and granulated sugar at medium speed until fluffy, 3 to 4 minutes.  Stopping to scrape sides of bowl.  Add eggs, one at a time, beating well after each addition.

In a medium bowl, whisk together flour, salt and baking powder.  Reduce mixer speed to low.  Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition.  Beat in 1 1/4 cups coconut and vanilla.  Divide batter between prepared pans.

Place in a cold oven.  Bake at 300° F until a wooden pick inserted in center come out clean, about 1 hour and 15 minutes.  Let cool in pans for 10 minutes. Remove from pans and let cool completely on wire racks.

In a medium bowl, whisk together confectioner’s sugar, coconut milk and lemon juice.  Drizzle glaze over loaves; sprinkle with remaining 3/4 cup coconut.