Preheat oven to 350°F. Prepare a 9” x 13” baking dish by coating evenly with butter and then flour.
Place all dry cake ingredients in a large bowl and mix well. Place all wet cake ingredients in a separate bowl and mix well.
Slowly pour the wet ingredients into the dry ingredients, mixing well with a spoon or whisk. Once well mixed, pour into the prepared baking dish, making sure to distribute evenly with the spatula.
Bake for 25 to 30 minutes or until golden and well cooked. Stick a toothpick in the center to test the doneness; it should come out dry to let you know the cake is ready.
Allow the cake to cool completely once done baking.
While the cake is cooling, you can prepare the syrup. Toast the pistachios in a dry nonstick skillet over medium-low heat.
When they begin to smell, add honey, and the orange and lemon juices and bring to a boil for 2 minutes until it becomes dense.
Pierce the top of the cake with a knife to create some slits. Pour the syrup over the cake into the slits, as evenly as possible.
Crush the extra pistachios and garnish with pistachio crumbles and shredded coconut. Enjoy!