Preheat your oven to 350°F (175°C).
Grease and flour a 9-inch round cake pan.
In a mixing bowl, whisk together the flour, baking powder, and salt.
In another bowl, cream together the softened butter and sugar until light and fluffy.
Add the eggs, one at a time, mixing well after each addition.
Mix in the vanilla extract and shredded coconut.
Gradually add the flour mixture to the creamed mixture, alternating with milk.
Fold in the almond flour gently until just combined.
Pour the batter into the prepared pan and smooth the top.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted comes out clean.
Allow the cake to cool for 10 minutes in the pan before inverting onto a wire rack.
Once completely cool, frost or serve as desired.
