Preheat your oven to 350°F (175°C).
Grease and flour a 9-inch round cake pan.
In a large mixing bowl, cream the softened butter and sugar together until light and fluffy.
Add the eggs, one at a time, mixing well after each addition.
Stir in the almond extract and shredded coconut.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry mixture to the wet ingredients, alternating with milk.
Pour the batter into the prepared cake pan and smooth the top.
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Once cool, frost or serve as desired.
