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Preheat your oven to 350.
In a mixing bowl, add the flour, sugar, baking powder, coconut and a pinch of salt. Whisk together to combine.
To the bowl, add the coconut oil, eggs and vanilla. Whisk until smooth. If it feels dry, add another Tbs. Of coconut oil, or even vegetable oil.
Coat a mini cake pan (mine was a circular, fluted 8 inch tin cake pan) with cooking spray. Transfer the cake batter to the pan and evenly spread to fill.
Bake for 40 minutes, or until a toothpick comes out clean. Let this rest five minutes, then tip it onto a wooden cutting board.
In a small mixing bowl, add the powdered sugar, 1 Tbs. vanilla and milk. Stir or whisk until smooth. Drizzle the glaze over the top of the cake before transferring it to a serving platter. Lightly toast a couple of Tbs. Shredded coconut and garnish the cake.
Slice and serve!
Serves 6-8.