Combine orange slice candy, pitted dates, pecans and coconut; set aside. Beat butter until light. While beating, gradually add sugar. Beat eggs, then add to butter and sugar. Combine baking soda and buttermilk. Add milk alternating with flour mixture. Blend well after each addition. Add candy mixture, mixing well.
Chop the orange slices. Chop the dates. Chop the pecans. Add the orange pieces, chopped dates, and chopped pecans to a large mixing bowl. Add the ½ cup reserved flour. Toss together until pieces are coated. Add the coconut, toss again to coat. Set aside. In a large mixing bowl, cream together the butter and sugar, until smooth.
Traditional orange cakes are normally very high in carbs, because they contain a lot of sugars due to the high fructose content. There's the table sugar, the sugar in the orange juice and of course, the sugars from the starch in the wheat flour. The cool thing about this cake is that contains ALL of the orange, flesh and skin.
This Low-Carb Orange Drizzle cake is similar to two other coffee cakes; Low-Carb Madeira Cake, a British classic, and American-style Keto Pound Cake. Both of them are just as easy and delicious!