Preheat oven to 120 degrees C. Lightly grease and flour one 23cm ring tin.
In a mixing bowl, cream butter and white sugar until smooth. Add eggs one at a time, beating well after each addition. Dissolve bicarb soda in buttermilk and add to the creamed mixture.
Place flour in a large bowl and add dates, orange slices and nuts. Stir to coat each piece. Add flour mixture and coconut to creamed mixture. This makes a very stiff dough, so it will be necessary to stir with a wooden spoon.
Pour batter into the tube pan. Bake for 2 1/2 to 3 hours. As soon as cake comes from oven, combine the orange juice and icing sugar and pour over hot cake. Let stand in pan overnight.