Preheat your oven to 350°.

In a medium bowl with a whisk, beat sugar and eggs until fluffy.

Add in flour, baking powder, milk, butter, oil, vanilla extract, and coconut extract.

With a knife place coconut on cutting board and chop it so it's not so thick and long, then in a small bowl mix the coconut with cornstarch, this will help ensure it separates and distributes throughout the cake when mixing and doesn't all sink to the bottom.

Stir the coconut in the cake batter.

Place the batter into the cake pan.

Place a wet baking strip or thin towel strip around the cake pan so the cake bakes evenly.

Bake the cake for 35-40 minutes testing it after 35 minutes, then each couple minutes until a toothpick comes out clean.

Allow cake to cool for 10 minutes in pan on a cooling rack.

Then turn the cake out onto a piece of wax paper, then flip cake onto a cooling rack to cool completely.