• Preheat the oven to 350 degrees and prepare an 8-inch square baking pan by greasing and flouring it. In a mixing bowl, beat the butter, coconut extract, and sugar until the mixture becomes light and fluffy.
• Next, add the eggs one at a time, making sure to mix until fully incorporated.
• In another bowl, combine self-rising flour and coconut flakes. Add flour and coconut mix, and buttermilk alternately until combined.  If using a mixer, use it on the lowest setting.   
• Add batter to the prepared pan. Bake for 50-55 minutes or until golden brown and the top springs back when touched.    Remove cake from oven and set aside to cool.  Make sure the cake is cooled completely before frosting.
• Once the cake is cooled, remove it from the pan and spread the coconut buttercream over the top. Finally, sprinkle ¼ cup of coconut flakes on top for garnish.

Coconut Buttercream

• To make the coconut buttercream, start by placing the butter in a mixer and whipping it until it becomes smooth. Then, add the powdered sugar and mix until it is fully combined. 
• Next, add the milk and coconut extract to the mixture and whip it quickly for 3-5 minutes. This will make the buttercream light and fluffy.