1. Preheat oven to 350°F. Grease and flour 10-inch Bundt pan.
2. Beat butter, shortening and sugar in large bowl with electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time. Sift flour with salt. Gradually add to butter mixture alternately with milk, beginning and ending with dry ingredients. Stir in coconut and extracts. Pour into prepared pan.
3. Bake 1 hour and 15 minutes or until toothpick inserted in center comes out clean.
4. Meanwhile, for the Glaze, mix sugar, water and extract in saucepan. Bring to boil; cook 1 minute or until sugar is dissolved. Remove cake from oven. Cool 10 minutes in pan. Invert onto wire rack. Brush glaze onto cake while cake is hot.