Orange Coconut Frosting:

1/4 c. butter
2 c. sifted confectioners' sugar
2 tbsp. orange juice
1/2 c. coconut (not fresh or frozen)

Cream the butter and gradually add the sugar, creaming well. Blend in the orange juice and coconut.

Layer:

1 c. finely cut dates
1 c. finely cut candy orange slices
1 c. chopped walnuts
1/4 c. flour (to coat fruit, candy and nuts)

Preheat oven to 350°F. Grease and lightly flour (on bottom only) a 9x13x2 inch pan. Cream together the butter and sugar. Add the eggs, one at a time, beating well after each addition. Combine the baking soda with the buttermilk. This will foam so be sure your bowl is large enough. Add the 1 1/2 of flour to the batter alternately with the buttermilk mixture. Coat the dates, orange slices, and walnuts with the 1/4 cup flour. Stir into batter. Pour into pan and bake for 25 to 30 minutes or until cake springs back when lightly touched in center. Cool and frost.