Ingredients 

FOR THE CAKE

• 1 cup granulated sugar
• 1/2 cup butter (softened)
• 2 large eggs
• 2 cups all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup buttermilk
• 1/2 cup orange juice
• 2/3 cup raisins

FOR THE TOPPING

• 1/4 cup butter (softened)
• 3/4 cup brown sugar (packed)
• 1 cup shredded coconut
• 1/4 cup orange juice

Instructions 

TO MAKE THE CAKE

• Preheat oven to 350 degrees. 
• Spray a 9×13 baking pan with cooking spray.
• In a large bowl, cream together the sugar and butter using a hand mixer.
• Add in the eggs, beating well.
• Add the flour, baking powder, baking soda and salt. Mix until barely combined. 
• Add the buttermilk and orange juice until combined.
• Fold in the raisins.
• Spread the batter in the prepared baking pan. 
• Bake for 28-30 minutes or until the cake bounces back when you touch the center.

TO MAKE THE TOPPING

• In a small bowl, mix together the softened butter, sugar, coconut and orange juice.
• Spread the coconut mixture on the hot cake immediately after it comes out of the oven.
• Set the oven to a low broil and place the cake on the highest oven rack. Broil for 3-5 minutes, watching the cake very closely so that it does not burn. It will cook quickly so don’t leave it for long and keep checking it.
• When the topping is bubbly, remove the cake from the oven.
• Allow the cake to cool. Serve plain or with whipped cream.
• Store any leftovers in an airtight container.