Preheat oven to 350 degrees. Generously butter and flour a 10 to 15 cup bundt pan.

Stir flour and salt in medium bowl to blend. Set aside.

Beat butter in a large bowl until fluffy. Gradually add the sugar, beating until well blended. Beat in eggs one at a time, then both extracts.

Divide the flour mixture into four, then add in one section at a time, alternating with the canned coconut milk in between sections. Once all the flour mixture and coconut milk has been mixed together, fold in the shredded coconut. Pour into prepared bundt pan, smooth top with the back of a spoon.

Bake 45-70 minutes, or until top is golden brown and toothpick inserted into the center comes out clean.

While the cake is baking, prepare the coconut glaze by combining all ingredients in a sauce pan over medium heat. Stir until the sugar is fully dissolved. Bring to a boil and cook for 5 minutes then remove from heat.

Once the cake is fully baked, remove from the oven and let cool in the pan for 5 minutes. Using a small sharp knife, cut around sides and center of pan to loosen cake.

With cake still in the pan, take a skewer and poke holes all over cake. Slowly pour coconut glaze all over top and down sides of cake. Allow to cool another 10 minutes. Turn cake out onto rack and cool.

Once the cake has cooled completely, whisk together the powdered sugar, coconut milk, and coconut extract for the powdered sugar glaze in a bowl until smooth. Pour over completely cooled cake.