Miss Finney's Apple Cake (Elsie)

3  cups flour
1  tsp baking soda
1  tsp cinnamon
2  cups sugar
3  eggs
1 1/4 cups canola oil
1 tsp vanilla
1/4 cup orange juice
2  cups grated or finely chopped unpeeled apples
1  cup chopped walnuts
1  cup coconut

Mix flour, baking soda and cinnamon, set aside
Combine sugar, eggs,oil,vanilla and orange juice in a large bowl until well blended.
Stir in flour mixture, blend well.
Fold in apples,walnuts and coconut.
Spoon into well greased bundt pan.
Bake @ 325 for 1 1/2 hours
Cool in pan for 15 minutes on wire rack.
Remove cake to a serving platter with raised edge to accommodate glaze.
Puncture cake with skewer.

Glaze
1  cup sugar
1/2 cup butter
1/2 cup buttermilk
1/2 tsp baking soda
Combine ingredients in a saucepan and bring to a boil over medium heat stirring constantly.
Spoon hot glaze over warm cake until cake absorbs most of it.
Let cool 1 hour before serving. Store in refrigerator.

Note
I find this cake is better after a couple of days. I often slice it once it's cool and store it in an airtight  tupperware container. I spoon all the sauce over the slices and the cake becomes very moist.