1 1/4 cups milk
1 1/2 cups white sugar
1 cup butter, softened
1 egg
2 cups orange juice
2 cups flaked coconut
1 1/2 cups gluten free flour
1/2 cup white sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 cup orange blossom milk
1 cup chopped pecans
In a medium bowl, mix milk and sugar. Beat in melted butter. Beat egg, one at a time, mixing well after each addition. Stir in sugar mixture. Gradually mix in orange juice.
Stir flour into orange juice mixture, stirring just until incorporated. Mix remaining orange juice mixture with orange blossom milk and pecans. Pour batter into prepared pan.
Bake in preheated oven for 45 minutes to 1 hour or until a toothpick inserted into center of the cake comes out clean. Cool cake completely before inverting onto a wire rack to cool completely.