1 sm. box instant vanilla pudding
3 1/2 c. all-purpose flour
1/4 tsp. salt
1 c. pecan pieces, broken
1 c. chopped dates
1 c. coconut
2 sticks butter, softened
4 eggs
1 tsp. baking soda
1/2 c. buttermilk
2 c. sugar

Preheat oven to 300 degrees. Grease and flour large Bundt pan. Combine dry pudding mix, flour and salt. Set aside. Dissolve soda in buttermilk (set aside to double bulk).

Cream butter and sugar; add whole eggs and mix well. Add 1/3 flour mixture, then 1/2 buttermilk mixture, then 1/3 flour mixture, the rest of buttermilk, then remainder of flour, blending to a smooth batter. Fold in pecans, dates and coconut. Pour into pan and bake 1 1/2 hours.

TOPPING:

1 1/2 c. sugar
1 1/4 c. orange juice

Dissolve sugar and orange juice and have ready to pour over cake immediately after removing from oven. Pour slowly, letting topping run down sides and tube. Let cool in pan for 15 minutes. Invert on plate and cool completely. Store in refrigerator. (Cake tests better the next day after baking.)