Preheat oven to 250°F (120°C).

Grease and flour a 13 x 9-inch or Bundt pan.

Cream oleo and sugar until smooth in a large bowl.

Add eggs, one at a time, beating well after each addition.

In a separate bowl, dissolve soda in buttermilk.

Add chopped dates, finely chopped orange slices, and chopped pecans to the buttermilk mixture.

Coat the fruit and nuts well with the buttermilk mixture.

Gradually add flour and coconut to the creamed mixture, mixing until just combined. The dough will be very stiff.

Pour the batter into the prepared pan.

Bake for about 2 1/2 hours, or until a wooden skewer inserted into the center comes out clean.

While the cake is baking, combine orange juice and powdered sugar in a small bowl, stirring until smooth.

Once the cake is out of the oven, pour the orange juice glaze over the hot cake.

Allow the cake to cool completely before slicing and serving.