Place the pistachios in a food processor and pulse until finely ground. Avoid processing them continuously or they can begin turning into pistachio butter.

In a medium bowl, whisk together the flour, ground pistachios, baking powder, baking soda, and salt.

In a large mixing bowl, beat the softened butter and granulated sugar on medium-high speed for about 3 to 4 minutes, until pale and fluffy.

Add the eggs one at a time, beating well after each addition and scraping down the bowl as needed.

Add the orange zest, vanilla extract, and almond extract and mix until combined.

Add one-third of the flour mixture and mix on low speed just until incorporated. Add half of the orange juice and mix briefly.

Repeat with another third of the flour mixture and the remaining orange juice. Add the final third of the flour mixture and mix only until no dry streaks remain.

Using a spatula, gently fold in the well-drained crushed pineapple and shredded coconut until evenly distributed.

Spoon the batter into the prepared Bundt pan and smooth the top.

Bake for 50 to 60 minutes, or until a wooden skewer inserted into the thickest part of the cake comes out clean or with a few moist crumbs.

Place the pan on a wire rack and allow the cake to cool for 15 minutes.

Carefully invert the cake onto the wire rack and allow it to cool completely before glazing.

To make the orange glaze, whisk the powdered sugar, 2 tablespoons orange juice, orange zest, and salt until smooth. Add additional orange juice a teaspoon at a time until the glaze is thick but pourable.

Spoon or drizzle the glaze over the completely cooled Bundt cake, allowing it to run naturally down the sides.

Immediately sprinkle the chopped pistachios over the glaze. Allow the glaze to set for about 20 minutes before slicing.