Ingredients
· 1½ cups sweetened shredded coconut
· ½ cup (1 stick) unsalted butter, room temperature, plus more for pan
· 1½ cups all-purpose flour, (spooned and levelled), plus more for pan
· ½tsp baking soda
· ½tsp salt
· 1 cup sugar
· 3 large eggs
· 1 cup sour cream
· 1 can (20oz.) pineapple chunks in juice, drained well

Method:
Preheat oven to 170oC. Spread coconut on a rimmed baking sheet. Bake until lightly toasted, tossing occasionally, six to 10 minutes; set aside. Butter and flour a 9-by-5-inch loaf pan; set aside. In a medium bowl, whisk together flour, baking soda, and salt; set aside.
Using an electric mixer on high speed, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Reduce speed to low, and alternately add flour mixture in three parts and sour cream in two, beginning and ending with flour mixture. Mix just until combined (do not overmix).
Using a rubber spatula, fold pineapple and one cup coconut into the batter. Spoon into prepared pan, and smooth top; sprinkle with remaining 1/2 cup coconut. Bake until a toothpick inserted in centre comes out clean, 65-70 minutes (cover pan with foil halfway through). Let cake cool in pan for 15 minutes. Remove from pan, and transfer to a wire rack to cool completely.