Preheat your oven to 325°F. Grease and flour a 9×5-inch pan.
Whisk flour, baking powder and salt in a large bowl. Set aside.
Cream sugar and butter in another large bowl. Add eggs one at a time, then mix in vanilla and coconut extracts.
Gradually fold in dry ingredients, alternating with coconut milk and whole milk, until batter is fluffy.
Fold in crumbled coconut flakes and pour into prepared pan, smoothing top.
Bake for 1 hour and 15-20 minutes, covering with parchment paper if too dark. It’s done when a toothpick comes out clean or with moist crumbs.
Let cake cool in pan, then transfer to a rack
For frosting, mix powdered sugar, milk, salt and extracts until smooth. Pour half over cooled cake, sprinkle with coconut flakes, let harden, then add remaining frosting.
Slice into this heavenly cake and let each bite transport you to a beach retreat.
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