2 c. butter, softened
2 c. sugar
8 eggs
Grated rind of 2 oranges
4 c. all-purpose flour
3 tsp. baking powder
1 1/4 c. grated coconut
1 1/4 c. orange juice

Cream butter with sugar until fluffy, beat in eggs, one at a time. Stir in orange rind. Toss together flour, baking powder and 1/2 cup of the coconut. Add to butter mixture alternately with orange juice, stirring until smooth. Pour into a greased and floured 10-inch tube pan. Bake in preheated 350 degree oven about 1 1/4 hours or until cake tests done with a toothpick. Cool 15 minutes on a rack, remove cake from pan, place on rack. Make glaze, pour over warm cake. Sprinkle remaining 3/4 cup coconut.

ORANGE GLAZE:

1 1/2 c. confectioners' sugar
1 tbsp. grated orange rind
2 to 3 tbsp. orange juice

Combine all together, beat until smooth.