Prepare a 9" cake pan: Do not use non-stick spray for this cake. Instead, trace a circle on a piece of parchment paper, cut the circle out and set aside. Rub a little softened butter inside the pan then place the parchment paper circle into the bottom of the pan. Rub parchment paper with butter then dust with flour until completely covered.
In large bowl, whisk together flour, baking soda, baking powder, coconut flakes and salt until well blended. Set aside.
In a separate large bowl, whisk together room temperature eggs, coconut oil, milk, vanilla and sugar. Add dry ingredients to the wet in thirds, completely incorporating the dry ingredients before adding more. Do not over mix the batter. Batter will have a thin, loose consistency.
Pour batter into the pan. Bake 50 minutes or until a toothpick inserted comes out clean or the center of the cake bounces back to the touch.
Allow cake to cool on a wire rack 30 minutes then invert to remove the cake. Remove parchment paper from the bottom, then carefully turn right side up to cool completely on a wire rack.
While the cake is cooling, make the glaze. Preheat a nonstick frying pan then add unsweetened coconut flakes over medium heat. Stir continuously until they turn a mixture of white and light tan in color. Add the water, sugar and salt. A bit of the water will evaporate due to the heat of the pan, which is why extra water added. Bring to a boil and stir until the sugar is dissolved and clear. Remove from heat.
Once the cake has cooled, place onto a cake plate.
Spoon glaze over the top of the cake. Garnish top of cake with another 1/2 cup of cup large unsweetened coconut flakes. Cake should look golden yellow with a thick full layer of white coconut flakes on top. Allow cake to set. Just before serving, sprinkle Wakaya Perfection Fijian Sea Salt generously over coconut topping, slice cake and serve.