Using an electric mixer, beat the mixture for about 3-4 minutes until it becomes light and fluffy. This step is crucial for incorporating air into the batter, which will result in a lighter cake texture.

Step 4: Add the Eggs and Orange Zest
Add the eggs one at a time to the butter mixture, beating well after each addition. This ensures that the eggs are fully incorporated and the mixture remains smooth. Then, gently stir in:

2 teaspoons orange zest (about 2 oranges)
The orange zest adds a bright citrus flavor to the cake that complements the sweetness of the honey and coconut milk.

Step 5: Combine the Wet and Dry Ingredients
Now it’s time to bring everything together:

Alternate mixing: Gradually add the dry flour mixture to the butter mixture, alternating with the wet ingredients:
½ cup freshly squeezed orange juice
½ cup full-fat coconut milk
Mix gently: Start and end with the dry ingredients, mixing just until combined after each addition. Be careful not to overmix, as this can result in a dense cake. The batter should be smooth and slightly thick.
Step 6: Bake the Cake
Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean. If the top starts browning too quickly, you can tent the cake with foil during the last 10 minutes of baking.

Once done, let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before glazing.

See also Banana Cinnamon Puff Pastry Twists
Step 7: Prepare the Honey Orange Glaze
While the cake cools, prepare the glaze:

In a small saucepan, combine:
¼ cup honey
¼ cup freshly squeezed orange juice
Heat over low heat, stirring constantly until the honey has dissolved and the mixture is smooth and warm.