• Lower the oven rack to the next to lowest position.
• Preheat the oven to 325 degrees. Grease and flour a 10 cup bundt pan or tube pan. 
• In a separate bowl, add the flour, salt and baking powder and whisk to blend.  Set aside.
• 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.
• 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.
• Add the vanilla and coconut extracts to the 1 cup of milk.
• Add the flour mixture alternately with milk, beginning and ending with flour mixture.  After each addition, mix at low speed  until blended.
• Stir in the thawed coconut.
• Spoon batter into greased and floured bundt or 10 inch tube pan.  The oven temperature is 325 degrees F. 
•  Our cake baked for 1 hour, 30 minutes. Baking times may vary depending on your pan, oven, etc. It's best to peek in at least by the 1 hour, 10 minute mark to be on the safe side. Cover loosely with aluminum foil if it becomes too brown.
• The cake is done when a wooden 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. 

Coconut Glaze

• Combine all ingredients
• Load into a piping bag with the tip snipped away and drizzle onto your cake (or you can drizzle by the spoonful).
• Optional: Sprinkle coconut over the top for added decoration (I used sweetened, flaked coconut for the top).