Preheat the oven to 356º F (180º C). Grease a recatngular pound cake pan of about 9.80 x 3.95 inches (25 x 10 cm).
In a medium sized bowl, sift together the flour, corn starch, salt and baking powder.
In a big bowl, using a mixer, cream together the butter and sugar for 3 minutes until you get a fluffy, lighter in color mixture.
Beat in the vanilla and coconut extract, and mix until fully integrated. Add in the eggs one by one, beating for 30 seconds after each addition.
Mix in the flour mixture in three separate additions, alternating with the buttermilk, beating after each addition. Add in the shredded coconut and beat for one more minute until you get a soft creamy batter.
Pour the mixture in the pan and bake for 50 minutes until a wooden toothpick comes out clean when inserted.
Once ready, let it sit for 10 minutes, turn it out and place it on a cooling rack to cool down completely.
In a small bowl, mix the confectioners sugar (sifted) with the milk until you get a thick glaze.
Once the pound cake hsa cooled down, spread the glaze on top using a spoon and then cover it with the shredded coconut. Let it sit for 5 minutes and it´s ready!
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