• Preheat oven to 350℉ and line 9 by 13 inch cake pan with parchment or grease and flour pan, set aside.
• In bowl of electric mixer, cream butter and sugar on medium speed for 1 to 2 minutes. Add milk, orange peel, orange juice and eggs and beat until well blended.
• Sift in flour, baking powder, baking soda and salt (or whisk together in a separate mixing bowl and add to wet ingredients all at once). Beat on low for 30 seconds and then increase speed to medium and continue to beat for 2 to 3 minutes.
• Transfer batter to prepared cake pan and bake at 350℉ for 30 minutes or until toothpick inserted in centre comes out clean. Remove from oven and allow to cool in pan for about 10 minutes, before turning out onto a cooling rack to cool completely before frosting.

Frosting

• Combine butter, 2 cups confectioners sugar, 3 tablespoons of orange juice and orange rind in bowl of electric mixer. Beat on low for 30 seconds, then increase speed to medium high and beat for 2 minutes. Check for spreadable consistency and add additional ½ cup confectioners sugar or 1 to 2 tablespoons of orange juice if necessary.
• Once cake is completely cool, spread frosting on top of the cake, just to the edges, in a swirly pattern. Garnish with fresh oranges, coconut or chocolate chips.