Preheat oven to 320F/160C. Grease a 9x5-inch loaf pan and set aside.
In a medium bowl, mix together flour, baking powder, poppy seeds, and coconut. In a small bowl, mix together sour cream and orange juice. Set bowls aside.
Using a mixer fitted with the paddle attachment, beat together butter, oil, granulated sugar, brown sugar, honey, and orange zest, until light and fluffy, about 4 minutes. Occasionally scrape down the sides and bottom of the bowl. Add eggs, one at a time, beating well after each addition. On low speed, beat in half of the flour mixture, followed by the sour cream mixture, and then the rest of the flour mixture. Do not over mix.
Scrape batter into prepared pan and smooth the top. Bake for 50-60 minutes or until a skewer inserted into the center of the cake comes out clean. If the top is browning too fast while baking, cover pan loosely with aluminum foil. Allow cake to cool on a wire rack to room temperature.
Cake will keep for 4 days in the fridge, but will be gone long before that. Serve at room temperature.