Preheat your oven to 350°F (175°C). Grease and flour a bundt pan to make sure your cake releases smoothly after baking.
In a large mixing bowl, cream together the butter and sugar until light and fluffy. This typically takes about 3 minutes with an electric mixer on medium speed.
Add the eggs to the butter-sugar mixture one at a time, beating well after each addition. Then, mix in the vanilla extract and coconut extract until well combined.
Gently fold in the unsweetened coconut flakes, ensuring they are evenly distributed throughout the batter. Gradually add the milk while continuing to mix until the batter is smooth and well blended.
In a separate bowl, sift together the flour, baking powder, and salt. This step helps to aerate the flour and ensures a lighter texture in the finished cake.
Slowly add the sifted dry ingredients to the wet ingredients, mixing until just combined. Be careful not to over-mix, as this can result in a tough cake.
Pour the batter into the prepared bundt pan, spreading it out evenly. Place the pan in the preheated oven and bake for approximately 1 1/2 hours, or until a toothpick inserted into the center of the cake comes out clean.
Once baked, remove the cake from the oven and allow it to cool in the pan for about 15 minutes. Then, carefully invert the cake onto a wire rack to cool completely.
While the cake is cooling, whisk the coconut extract, milk, and confectioners sugar together until it is thick and smooth. Drizzle over the top of the cooled cake. Slice the cake and serve.
