Grease the bundt pan with butter carefully. Dust light flour over the surface evenly. This helps the cake release smoothly after baking without sticking to the pan.

Place orange slice candies on a cutting board carefully. Chop them into small pieces using a sharp knife. Chop the pecans and dates into similar small sizes.

Add flour, baking soda, cinnamon, nutmeg, and salt into a medium bowl. Stir slowly with a spoon until everything mixes evenly and looks smooth without lumps.

Add chopped orange slice candies into the flour mixture. Toss gently until coated well. This prevents the candies from sinking during baking and keeps distribution even.

Place softened butter and sugar into a large mixing bowl. Beat with an electric mixer for several minutes until the mixture becomes light, fluffy, and creamy.

Crack eggs into the bowl one at a time carefully. Beat well after each egg addition. This creates a smooth batter with rich texture and balanced flavor.

Add buttermilk and vanilla extract into the bowl slowly. Mix gently until combined completely. The buttermilk helps create a soft, moist, and tender cake texture.

Slowly add dry ingredients into the wet mixture. Stir carefully using a spatula. Mix only until combined because overmixing may make the cake heavy and dense.

Fold chopped pecans, coconut, and dates into the batter gently. Make sure all ingredients spread evenly throughout the mixture for balanced flavor in every slice.

Pour batter evenly into the prepared bundt pan carefully. Bake at 325 degrees Fahrenheit for about one hour until a toothpick inserted comes out clean.

Remove the cake from the oven carefully. Let it cool inside the pan for fifteen minutes. Transfer to a cooling rack before slicing and serving.