Orange-Coconut Cake

1 1/2 c granulated sugar
10 Tbsp butter, softened
2 eggs
3/4 tsp coconut extract
3 c all-purpose flour
1/2 tsp salt
1/4 c sweetened flaked coconut, toasted
1 3/4 c buttermilk
1 Tbsp grated orange rind
1 tsp baking soda
1 1/4 c powdered sugar
1/2 c orange juice

Preheat oven to 350 degrees; grease and flour a 10" tube pan. Beat sugar and butter with mixer on medium speed until well-blended. Add eggs, one at a time; beat well after each. Stir in extract. Combine flour, salt and coconut. Combine buttermilk, rind and soda. Add flour mixture to sugar mixture alternately with buttermilk mixture; begin and end with flour. Pour into prepared pan; bake at 350 degrees for 55 minutes. Combine sugar and orange juice in a saucepan; bring to a boil and cook 1 minute. Pierce cake with fork; drizzle with glaze. Cool in pan on wire rack.

NOTES
From Cooking Light.
Untried.