Next to lowest, lower the oven rack.Heat the oven to 325. Grease and flour a 10-cup bundt or tube pan. Add flour, salt, and baking powder to a separate basin and whisk.
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Set aside.blend the butter till creamy, then add the sugar and blend on medium speed for 3–5 minutes until lighter and fluffy.
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After adding each egg, beat until the yolk is no longer yellow. Scrape bowl bottom and sides many times.Add vanilla and coconut extracts to 1 cup milk.
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Start and end with flour mixture, then milk. Mix slowly after each addition to combine.Mix in thawed coconut.Fill greased and floured bundt or 10-inch tube pan with batter. A 325-degree oven is used.
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We baked our cake for 1 hour 30 minutes. Bake times vary by pan, oven, etc. To be safe, peek in by 1 hour, 10 minutes. Too brown? Cover loosely with aluminium foil.
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The cake is done when a wooden skewer inserted into it comes out clean or with crumbs. Detach from pan after 10 minutes on a wire rack.
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Combine all ingredients.Pour into a piping bag with the tip cut off and drizzle on your cake (or spoonful).Optional: I decorated with sweetened, flaked coconut.
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