Preheat the oven to 350°F (175°C). Grease and flour a baking pan.

In a mixing bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, salt, shredded coconut, and ground almonds.

In another bowl, cream the softened butter, then add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.

Pour the batter into the prepared baking pan and smooth the top.

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.