Make Non-stick coating

• In a small bowl, whisk together flour, oil and shortening until smooth.

Make cake:

• Preheat the oven and prepare the pan: Preheat the oven to 325°F. Using a pastry brush, generously coat the inside of a 10-inch Bundt pan with the non-stick mixture, making sure to get into all the crevices, including the centre tube. Set aside.
• Zest and juice the blood oranges: Finely grate 4 tablespoons of zest from the blood oranges. Set aside 1 tablespoon for the garnish and use the remaining 3 tablespoons in the cake batter.

  Juice the oranges until you have 3/4 cup juice. Set aside 6 tablespoons for the cake batter and 6 tablespoons for the glaze.
• Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
• Mix the wet ingredients: In a medium bowl, lightly whisk the eggs. Add 3 tablespoons blood orange zest, 6 tablespoons blood orange juice, the oil, coconut milk, sour cream and vanilla. Whisk until smooth and well combined. Whisk in the shredded coconut and poppy seeds.
• Combine the batter: Pour the wet ingredients into the dry ingredients. Using a rubber spatula, fold gently just until no dry streaks remain. Do not over mix.
• Pour liquid ingredients into bowl of dry ingredients. Use a rubber spatula to mix everything together.
• Fill the pan and bake: Scrape the batter into the prepared Bundt pan and smooth the top. Bake for 30 minutes. Loosely cover the cake with foil and continue baking for 20 minutes more, or until a cake tester or skewer inserted into the centre comes out clean.

  For extra precision, an instant-read thermometer inserted into the centre of the cake should register 200–205°F.
• Cool: Let the cake cool in the pan for 20 minutes, then carefully invert it onto a wire rack. Let it cool completely before glazing.
• Mix garnish ingredients: In a small bowl mix together zest, poppy seeds and coconut.

Garnish and glaze

• Make the garnish: In a small bowl, stir together the reserved blood orange zest, poppy seeds, and toasted coconut.
• Glaze the cake: In a medium bowl, whisk together the icing sugar, blood orange juice, corn syrup, and salt until smooth. Spoon or pour the glaze over the cooled cake, letting it drip naturally down the sides. While the glaze is still wet, sprinkle the top with the garnish mixture. Let the glaze set for about 1 hour before slicing and serving.