Step 1

Lower the oven rack to the next to lowest position.

Step 2

Preheat the oven to 325 degrees. Grease and flour a bundt pan or 10 inch tube pan.

Step 3

In a separate bowl, add the flour, salt and baking powder and whisk to blend.  Set aside.

Step 4

Mix the butter until smooth, gradually add the sugar and mix on medium speed 3 to 5 minutes  or until the mixture is lightened in color and fluffy.

Step 5

Add the eggs one at a time beating after each until the yellow of the yolk disappears. Scrape the bottom and sides of the bowl several times.

Step 6

Add the vanilla and coconut extracts to the 1 cup of milk.

Step 7

Add the flour mixture alternately with milk, beginning and ending with flour mixture.  After each addition, mix at low speed  until blended.

Step 8

Stir in the thawed coconut.

Step 9

Spoon batter into greased and floured bundt or 10 inch tube pan.  The oven temperature is 325 degrees F.  For a bundt pan, bake 1 hour 10 minutes.  Check with long skewer or toothpick  at 1 hour.  If using a 10 inch tube pan, bake 1 hour 30 minutes.  The cake is done when the skewer inserted into the cake comes out clean or with just a few crumbs attached.  Let cool on a wire rack for 10 minutes then remove from  pan.

Step 10

Combine all ingredients

Step 11

Load into a piping bag with the tip snipped away and drizzle onto your cake (or you can drizzle by the spoonful).

Step 12

Optional: Sprinkle coconut over the top for added decoration (I used sweetened, flaked coconut for the top).