Preheat oven to 350F. Prepare a 12-cup bundt pan using butter and flour or Baker’s Joy and set aside.
Combine the cake and pudding mixes in a large bowl. Add eggs, orange juice, and oil and beat at medium speed for 4 minutes. Add the pineapple and coconut and stir until blended. Pour into the prepared pan.
Bake for 55 to 60 minutes or until a toothpick comes out of the cake clean. Allow the cake to cool in the pan for 10 minutes and invert to a rack or serving plate to finish cooling.