1.5 cups sweetened shredded coconut
1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
1.5 cups all-purpose flour (spooned & leveled), plus more for pan
1/2 tsp baking soda
1/2 tsp salt
1 cup sugar
3 large eggs
1 cup sour cream
20 oz can pineapple chunks in juice, drained well
1. Preheat oven to 350. Spread coconut on a rimmed baking sheet. Bake until lightly toasted, tossing occasionally, 6-10 minutes; set aside. (Another use for the new toaster oven!) Butter & flour a 9×5″ (8 cup) bread pan; set aside. In a medium bowl, whisk together, flour, baking soda, & salt; set aside.
2. Using an electric mixer on high speed, beat butter & sugar until light & fluffy. Add eggs, one at a time, beating well after each addition. Reduce speed to low, and alternately add flour mixture in three parts & sour cream in two, beginning & ending with flour mixture. Mix just until combined (do not overmix).
3. Using a rubber spatula, fold pineapple and 1 cup coconut into batter. Spoon into prepared pan, & smooth top; sprinkle with remaining 1/2 cup coconut. Bake until a toothpick inserted in center comes out clean, 65 to 70 minutes (cover pan with foil halfway through). Let cake cool in pan 15 minutes. Remove from pan, and transfer to a wire rack to cool completely. (To store, keep at room temperature, wrapped in plastic, up to 2 days.)