Preheat oven to 350 degrees F (175 degrees C), spray a loaf pan with Non-Stick Baking Spray (as needed) and line with parchment, allowing the ends to overhang the loaf pan slightly.
In a small bowl whisk together the All-Purpose Flour (1 1/4 cup), Baking Powder (2 teaspoon), Ground Allspice (1 teaspoon), Ground Cinnamon (1 teaspoon), Ground Nutmeg (1/2 teaspoon), and Salt (1/4 teaspoon). Set aside.
In a small bowl whisk together Coconut Cream (1/2 cup) and Sour Cream (1/2 cup). Set aside.
Using a stand mixer fitted with a paddled attachment or electric mixer beat Brown Sugar (3/4 cup) and Unsalted Butter (1/2 cup) together until smooth and light. Beat in one Egg (2) at a time until incorporated.
Beat in a third of the dry ingredients, and then a half of the wet ingredients, alternating thirds of the dry and half of the wet until just combined, but do not over-mix. Stir in Unsweetened Coconut Flakes (1/2 cup).
Spread evenly into prepared pan and bake for 40-45 minutes or until a toothpick inserted comes out clean.
Cool for 5-10 minutes and then lift out of pan using the overhanging parchment. Peel off parchment and allow to cool completely on a wire rack.
Toast Unsweetened Unsweetened Unsweetened Coconut Flakes (1/4 cup) in a 350 degrees F (175 degrees C) oven on a baking sheet for 10-12 minutes while the loaf cools.
In a small bowl whisk together Powdered Confectioners Sugar (1/2 cup) and Coconut Cream (2 tablespoon) until smooth.
Drizzle glaze over loaf and garnish with toasted coconut. Slice and serve.