Preheat oven to 350° F. Spray a 8 1/2 x 4 1/2 loaf pan with cooking spray and set aside.
In a large bowl, whisk together the flour, salt, baking powder, and sugar. Set aside.
In a separate medium bowl, combine the milk, coconut oil, eggs, vanilla, and coconut extract.
Slowly add the wet ingredients to the dry ingredients. Stir until combined. Gently stir in the coconut and raspberries. Pour batter into prepared loaf pan.
Bake for 60-70 minutes, or until toothpick comes out clean. Place the loaf on a cooling rack and cool for 15 minutes. Loosen the sides of the bread with a knife. Carefully remove loaf from pan. Let cool completely on wire rack.
While the bread is cooling, make the coconut glaze. In a small bowl, combine powdered sugar, milk, and coconut extract. Whisk until smooth. Drizzle the glaze over the bread. Cut the bread into slices and serve.
Note-if you can't find fresh raspberries, you can use frozen berries.