1.Preheat oven to moderate. Grease 21cm baba cake pan.
2.Beat butter, rind and sugar in medium bowl with electric mixer until light and fluffy. Add eggs, one at a time, beating until just combined between additions (mixture will curdle). Stir in almond meal, coconut and sifted flour and baking powder. Spread mixture into prepared pan.
3.Bake cake in moderate oven about 1 hour. Stand cake in pan 5 minutes before turning onto wire rack over oven tray.
4.Meanwhile, make orange syrup.
5.Pour hot orange syrup over hot cake; serve warm or cold.
Store the cake in refrigerator for up to two days. Cake not suitable to freeze.Note