Preheat the oven to 350°F. Spread the shredded coconut evenly on a large rimmed baking sheet. Toast in the oven, tossing occasionally, until lightly golden and fragrant, about 6–10 minutes. Remove from oven and set aside.
Grease a 9×5-inch loaf pan with butter or cooking spray, then dust with flour, tapping out any excess.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on high speed for about 3 minutes, until light and fluffy. Add the eggs one at a time, beating well after each addition.
Reduce the mixer speed to low. Alternately add the flour mixture in three parts and the sour cream in two parts, beginning and ending with the flour mixture. Mix just until incorporated—do not overmix.
Gently fold in the drained pineapple chunks and 1 cup of the toasted coconut.
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle the remaining ½ cup of toasted coconut evenly over the top.
Bake for 65–70 minutes, or until a toothpick inserted into the center comes out clean. To prevent over-browning, cover the pan with foil halfway through baking.
Let the bread cool in the pan for 15 minutes, then remove it from the pan and transfer to a wire rack to cool completely before slicing and serving.
Enjoy!
