Sift together flour, salt, and baking powder.
Set aside.
Cream butter until soft, add sugar, a little at a time, beating until smooth.
Add eggs, one at a time, beating hard after each addition.
Add milk and flour mixture, alternating them and beginning and ending with flour.
stir in almond extract and pour into an 8 inch square cake pan.
Bake in a 350° oven for 45 minutes or until cake pulls away slightly from sides of pan.
Turn out of pan and spread, while still warm, with glazed coconut.
To make the glaze: Mix together melted butter, brown sugar, heavy cream, and grated or flaked coconut.
Spread on top of cake and place about 4 inches from broiling unit for several minutes or until nicely browned.
Watch carefully because it takes only 3 to 4 minutes for the glaze to turn the right color.