• Begin by preparing your tube pan—grease it thoroughly and dust it with flour to ensure the cake doesn’t stick. Preheat the oven to 325°F.
• In a separate bowl, whisk together the cake flour, baking powder, and salt. Set this dry mixture aside for later.
• Using an electric mixer fitted with a paddle attachment, cream the softened butter on medium speed until it reaches a smooth consistency. Gradually incorporate the sugar, allowing the mixture to beat for around 3 to 5 minutes until it turns light and fluffy.
• Add the eggs one by one, ensuring that each yolk is fully integrated before adding the next.
• Stir the coconut extract into the buttermilk to enhance the flavor.
• On low speed, slowly alternate adding the dry flour mixture and the buttermilk mixture into the butter/sugar/egg batter. Begin and finish with the dry ingredients, adding the dry in three stages and the wet in two stages.
• Gently fold in the blueberries and flaked coconut.
• Pour the batter into the prepared bundt pan, ensuring an even distribution.
• Bake at 325°F for about 1 hour and 5-10 minutes, or until a toothpick inserted into the cake comes out clean. Keep in mind, baking times may vary slightly depending on your oven.
• Allow the cake to cool in the pan for approximately 10 minutes before carefully turning it out onto a cooling rack.

Coconut Glaze

• In a medium bowl, combine the sifted confectioners' sugar, milk, salt, and coconut extract. Stir until the glaze is smooth. Adjust the consistency by adding more milk if it’s too thick, or more confectioners' sugar if it’s too thin.
• Cover the bowl with plastic wrap to prevent the glaze from hardening until you’re ready to use it.

Decorating the Cake

• Once the cake has completely cooled, spoon the glaze over the top. If you prefer more control when decorating, transfer the glaze to a disposable piping bag and cut off the tip. For a final touch, consider garnishing the cake with additional sweetened flaked coconut and fresh blueberries.