1. Preparation: Start by preheating your oven to 325°F (165°C). Grease and flour a 9×5-inch loaf pan and set aside.
2. Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and salt.
3. Cream Butter and Sugar: In another large bowl, cream the sugar and butter on low speed until well combined. Then mix in the eggs one at a time, followed by the vanilla and coconut extracts.
4. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet, alternating with the coconut milk and whole milk, until the batter is fluffy. Fold in the shredded coconut flakes.
5. Bake: Pour the batter into the prepared pan and bake for about 1 hour and 15-20 minutes, covering with foil if it browns too quickly. A toothpick inserted should come out clean or with moist crumbs.
6. Cool and Glaze: Allow the cake to cool before removing it from the pan. For the glaze, whisk all ingredients until smooth and drizzle half over the cooled cake, topping with coconut flakes. Once the first layer of glaze sets, add the second layer and let it harden.

Expert Tips for the Perfect Coconut Pound Cake

• Egg Temperature: Ensure your eggs are at room temperature to achieve a smoother batter.
• Extract Quality: The strength of coconut extract can vary. Adjust according to the potency of your extract to get the perfect flavor.
• Check the Cake Early: Ovens vary, so start checking your cake for doneness a little earlier than the suggested time to prevent over-baking.