Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan with butter or cooking spray, then sprinkle a little flour in the pan.

In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until well combined.

In another bowl, cream the softened butter until light and fluffy, then add the sour cream, eggs, vanilla extract, and almond extract, mixing until smooth.

Gradually add the dry ingredients to the wet mixture, stirring gently until just combined, then fold in the shredded coconut.

Pour the batter into the prepared baking pan and spread it evenly, then bake for 25-30 minutes until golden brown and a toothpick comes out clean.

Let the cake cool completely in the pan before frosting.

In a small bowl, mix the powdered sugar, milk, and vanilla extract until smooth, then spread it evenly over the cooled cake and sprinkle with pink coconut flakes.

Cut into squares and serve.