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

Cream butter with sugar until light and fluffy. Beat in eggs, one at a time. Stir in orange rind.

Toss together flour, baking powder and 1/2 cup coconut. Add to butter mixture alternately with orange juice, stirring until smooth.

Pour into greased and floured 10 inch tube or bundt pan. Bake in preheated 350 degree oven about 1 1/4 hours until cake tests done with toothpick. Cool 15 minutes on cake rack. Remove cake from pan and place on rack.

Prepare glaze and pour over warm cake, let run down sides. Sprinkle top with remaining 3/4 cup coconut.

ORANGE GLAZE:

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

Combine all and beat until smooth.