In a bowl, mix the vegetable oil with the sugar using a whisk for a few minutes until creamy.

Add the orange juice and continue mixing. Add the zest, coconut, lemon-lime soda, and a pinch of salt, and mix.

Sift the flour with the baking powder and gradually add it while mixing with the whisk.

Once the flour is absorbed into the mixture, grease a 9-inch round cake pan with margarine and coat it well.

Then flour the pan well and turn it upside down to remove excess flour.

Pour the mixture into the pan and bake in a well-preheated oven at 350°F for about 50 minutes. To check if it's done, insert a knife into the cake after 50 minutes; if it comes out clean, it's ready. If not, bake a little longer.

Remove from the oven and let it sit in the pan for 10 minutes. Carefully invert it onto a platter.

If desired, sift some powdered sugar into a bowl and add a little orange juice.

Mix and adjust the thickness of the glaze by adding more powdered sugar or orange juice as needed.

Finally, add a little vanilla powder for aroma, mix well, and pour the glaze over the cooled cake.

If you prefer, once the cake is removed from the pan and cooled, you can brush it with slightly warmed orange or tangerine marmalade and sprinkle shredded coconut on top! It's excellent!