Preheat oven to 325 degrees. Grease and flour a bundt pan very well.
In a mixing bowl, whisk together the flour, baking powder, salt and cinnamon. Set aside.
In another bowl, whisk together the eggs, vanilla and coconut milk. Set aside.
In your main mixing bowl, cream the butter until smooth. Add in the sugar and whip for a couple minutes until fluffy.
Add in ½ of the flour mixture into the butter mixture and mix just until combined.
Add in ½ of the liquid mixture, mix until just combined. Scrape down the sides of the bowl.
Add in another ⅓ of the flour mixture, mix until combined, then the last of the liquid mixture and mix until combined.
Add in the last third of the flour mixture and mix until combined. Scrape down the sides of the bowl and mix once more only for a short time. Try not to over mix your batter.
Add in the coconut and the chopped apples. Fold in with a spoon.
Pour into a greased and floured bundt pan.
Bake at 325 degrees for about an hour.
Once the cake is baked, set the pan on a wire rack to cool for only about 20 minutes, then turn out onto the pan to cool completely before adding the glaze.