Coconut Pineapple Bread

Moist and easy to make. Thank you Two Peas and Their Pod

1 1/2 cups sweetened shredded coconut
1/2 cup unsalted butter, at room temperature
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
3 large eggs
1 cup sour cream
2 cups fresh pineapple chunks

• Preheat oven to 350 degrees F. 
• Spread 1 cup of the coconut on a baking sheet. 
• Bake until lightly toasted, tossing occasionally, 6 to 10 minutes; set aside. 
• Grease a 9-by-5-inch loaf pan and set aside. 
• In a medium bowl, whisk together flour, baking soda, and salt; set aside.
• Beat butter and sugar until light and fluffy. 
• Add eggs, one at a time, beating well after each addition. 
• Alternately add flour mixture in three parts and sour cream in two, beginning and ending with flour mixture. Mix just until combined.
• Fold pineapple and toasted coconut into batter. 
• Pour batter into prepared pan, and smooth top 
• Sprinkle with remaining 1/2 cup coconut.
• Bake until a toothpick inserted in center comes out clean, 60 to 65 minutes 
• Cover pan with foil halfway through so the top of the bread doesn't burn
• Remove bread from oven and let cool in pan for 15 minutes. 
• Remove from pan, and transfer to a wire rack to cool completely. 
• Slice and serve.