Preheat oven to 350 degrees. Grease a bundt cake pan and set aside.
In a bowl, combine flour, baking soda, baking powder and salt. Set to the side.
Using a stand mixer, beat the butter, sugar and orange zest until light and fluffy, about 2-3 minutes. Add in ricotta cheese and mix until well combined. Beat in the egg, orange juice and vanilla. Slowly add the dry ingredients and mix until blended.
Pour the mixture and spread evenly on the cake pan. Bake for about 40-45 minutes or until the top is slightly golden brown. Let cool for 10 minutes before transferring to a wire rack.
While the cake is baking make the glaze. In a medium bowl, whisk together powder sugar, orange zest and orange juice.
Drizzle glaze over the cake and sprinkle with coconut flakes. Let sit until the glaze hardens. Cake can be reserved in a covered container for up to 2 to 3 days.