Step 1: Preheat the oven to 350°F (175°C).
Step 2: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Step 3: Add the eggs one at a time, ensuring each is fully incorporated before adding the next.
Step 4: Stir in the vanilla and coconut extracts until well combined.
Step 5: Gently fold in the shredded coconut and milk.
Step 6: Add the pancake mix and fold until just combined.
Step 7: Pour the mixture into a 9-inch pie dish and spread evenly.
Step 8: Bake for 50-60 minutes until the top is golden brown and a toothpick comes out clean.
Step 9: Allow the pie to cool on a wire rack for at least 30 minutes before serving.
