In a large bowl, cream together the sugar and butter using a hand mixer.
Add in the eggs, beating well.
Add the flour, baking powder, baking soda and salt. Mix until barely combined.
Add the buttermilk and orange juice until combined.
Fold in the raisins.
Spread the batter in the prepared baking pan.
Bake for 28-30 minutes or until the cake bounces back when you touch the center.
To Make The Topping
In a small bowl, mix together the softened butter, sugar, coconut and orange juice.
Spread the coconut mixture on the hot cake immediately after it comes out of the oven.
Set the oven to a low broil and place the cake on the highest oven rack. Broil for 3-5 minutes, watching the cake very closely so that it does not burn. It will cook quickly so don't leave it for long and keep checking it.
When the topping is bubbly, remove the cake from the oven.
Allow the cake to cool. Serve plain or with whipped cream.
Store any leftovers in an airtight container.
The calories shown are based on the cake being cut into 15 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.