2 (11 ounce) cans condensed milk
2/3 cup white sugar
2 eggs
1 cup margarine
3/4 cup white sugar
1 1/2 cups unsalted butter
3 teaspoons all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 cup buttermilk
6 tablespoons evaporated milk
1 cup white sugar
3 cups flaked coconut
1 cup chopped pecans (optional)
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. In a medium bowl, cream together the 2/3 cup of sugar and the eggs until light and fluffy. Beat in the margarine and sugar mixture alternately with the buttermilk, mixing just until incorporated. Pour half of the batter into prepared pan; spread 2/3 of it over cakes. Layer remaining half over the cake, squirrel some of the buttermilk over the be part of the cake, and spread it further over the cake.
Bake for 25 to 30 minutes in the preheated oven, until a toothpick inserted comes out clean. Let cool. Decorate cake by sprinkling with 1 cup of pecan halves or 1 cup of coconut halves. For the toothpicks: In a large bowl, cream together the butter and flour until smooth. Add the baking powder, baking soda and baking powder mixture, lumps will be removed. Only add half of the batter to the cake mix to make it all stick together. Let cool 10 minutes before frosting the cake...
To make syrup: In a medium bowl, combine remaining orange slices, 1 cup of water, 1 cup or more of whipped sour cream, and 1 cup or more of sugar. Beat until creamy and then pour over cooled and still sweet cake.