- Servings: 10
- Prep Time: 25 minutes
- Cook Time: 1 hour
- 3 sticks unsalted butter at room temperature
- 1 cup sugar
- 1 cup light brown sugar
- 3 eggs at room temperature
- 2 1/2 teaspoons vanilla
- 1 teaspoon grated orange zest
- 3 cups cake flour, sifted
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1 cup buttermilk at room temperature
- 4 tablespoons unsalted butter at room temperature
- 3 1/2 cups confectioner’s sugar
- 1 teaspoon orange extract
- 1/2 teaspoon grated orange zest
- 3/4 cup milk
- 1 cup chopped pecans
- 1/2 cup flaked coconut
Heat oven to 325 degrees F. Grease and flour a Bundt pan.
In the bowl of a stand mixer beat the butter for about 3-4 minutes until light and fluffy.
Add sugars to the creamed butter and beat for about 3-4 minutes until the sugars are incorporated.
Add the eggs one at a time and beat well after each addition. Add in vanilla and orange zest.
In a medium bowl whisk the sifted cake flour with the baking powder, baking soda, and salt.
Add the flour mixture to the batter alternating with the buttermilk and ending with the flour mixture. Give the batter a final stir, making sure all the ingredients are combined.
Pour the batter into the prepared Bundt pan.
Bake for 60 minutes until a wooden skewer inserted into the middle of the cake comes out clean.
Let the cake rest for 5 minutes. Carefully invert the cake from the pan onto a cake plate and cool for 5-10 minutes.
While the cake is cooling prepare the glaze. Beat the butter until light and fluffy. Mix in the confectioners’ sugar until incorporated. Add the orange extract, orange zest, and milk.
Stir in the pecans and coconut.
Pour some of the glaze over the cake using an off-set spatula to spread over the cake. Let the cake set for 5 minutes. Glaze the cake again.
Let the cake cool and the glaze set up.