Pre-heat oven to 350°F.
Lightly spoon flour into dry measuring cups; level with a knife.
Combine flour, baking soda, and salt, stirring with a whisk.
Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended.
Add eggs, 1 at a time, beating well after each addition.
Add banana, yogurt, rum, and vanilla; beat until blended.
Add flour mixture; beat at low speed just until moist.
Stir in ½ cup coconut.
Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with 1 tablespoon coconut.
Bake for 1 hour or until a wooden pick inserted in center comes out clean.
Cool in pan 10 minutes on a wire rack; remove from pan.
Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread.
Cool completely on wire rack.
