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1
Preheat oven to 325 degrees F. Grease and flour a bundt pan, or spray with a baking spray that has flour in it.
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2
Sift together the flour, salt and baking powder. Set aside.
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3
In the bowl of an electric mixer cream the oil and sugar until well blended, about 2 minutes. Add eggs one at a time, blending very well after each addition. Add vanilla extract and coconut flavoring.
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4
Add the flour mixture into the creamed mixture a little at a time, mixing after each addition just until incorporated. Add the milk and continue mixing until blended.
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5
Remove the bowl from the electric mixer and stir in the coconut.
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6
Pour the batter into the prepared pan and bake 50-60 minutes just until a toothpick inserted in the center comes out clean.
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7
Cool in the pan for 10 minutes then turn out onto a rimmed serving plate. Note: You will need a little bit of a rim on the plate to keep the glaze from running off until it cools and sets up.
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8
While cake is cooling in the pan, prepare the glaze: In a medium saucepan, bring sugar, milk, butter and coconut extract to a boil. Allow to boil rapidly for 3 minutes, stirring continuously to keep it from boiling over.
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9
While cake is still warm, spoon the hot glaze evenly over the cake.
