Cream butter and sugar with a stand mixer until extremely creamy.
Adding each egg one at a time while beating in between.
Dissolve the baking soda in the buttermilk by stirring the two together in a mixing bowl.
Now add the mixture to the batter.
Place the flour in a large mixing bowl and stir in the dates, nuts, orange slice candy, and shredded coconut.
Using a large spoon, combine and coat each piece.
Add the creamed mixture now to the flour mixture's bowl.
The dough should be fairly stiff, so mix it by hand or with a big spoon.
Clean, flour, and grease a tube pan (Parchment paper is another option.)
Bake for 2 1/2 to 3 hours at 250 degrees.
When you take it out of the oven leave it in the pan and poke skinny holes in the cake so that the glaze goes down in the holes while the cake is still warm.
All night, let it outside to gradually cool.