Prepare ingredients and equipments needed: measure out the wet and dry ingredients and set aside; brush the baking pan with butter or oil, dust with flour and set aside; preheat your oven or pot (anyone you have).

Add the flour, the baking powder and salt in a medium sized bowl and mix thoroughly to combine.

Place the butter and sugar in a bigger bowl and whisk till the butter turns from yellow to a slight milky colour, Proceed to add in the eggs one at a time whisking thoroughly after each one.
Add in the vanilla and coconut extract.

Combine the wet and dry ingredients; first pour half of the flour mixture into the egg mixture till it's a little bit combined, pour in the coconut milk and mix again, then lastly add the remaining flour mixture and mix to combine.

Pour the batter in the prepared pan and bake in the preheated pot on medium heat for 35 - 40 minutes (or in a preheated oven at 180°C) till a toothpick inserted comes out clean. Bring it down, allow to cool slightly then place it on a rack to cool completely.

Make the coconut glaze by mixing the powdered sugar and the coconut milk to get a pouring consistency, pour over the cake, then cover with the shredded coconuts.

Cut into desired sizes and serve.