Preheat the oven to 325ºF. Prepare the Bundt pan by brushing liberally with cake release and place on a baking sheet.
In the bowl of a stand mixer outfitted with the paddle attachment, mix the butter, sugar and vanilla bean until well combined.
Crack the eggs into a bowl and add to the butter mixture one at a time, mixing well between each addition until fully incorporated.
Add the blood orange juice and mix to combine. The batter may have a curdled appearance, but don’t panic.
Sift together the flour, baking powder and salt in a medium bowl. Run the mixer on low (I use the stir setting on my KA) and alternate adding the flour and coconut milk in three additions. Once all added, increase the mixer to medium-low (setting ¾ on KA) and mix until well combined.
Pour the batter into the prepared pan and tap to help it settle into the design of the pan. Bake in the preheated oven, on the middle rack for 50 to 60 minutes. Check for doneness with a toothpick or cake tester, before removing from the oven.
Remove from the oven when ready and allow to cool for 10-15 minutes in the pan on a wire rack. Once cooled, place the wire rack over the open side of the Bundt pan and flip over. Slide the pan off the cake and allow to cool completely.
Make the glaze:
Add the sugar to a small bowl and gradually drizzle in the blood orange juice, a bit at a time, until it reaches the desired consistency.
Drizzle and serve:
While still on the wire rack, pour the glaze on the middle top of the cake and tip from side to side so that it runs down the grooves of the cake. Enjoy!