Preheat the oven to 350°F. Spread the shredded coconut evenly on a large rimmed baking sheet. Toast for 6–10 minutes, tossing occasionally, until lightly golden and fragrant. Set aside.

Grease a 9×5-inch loaf pan with butter or cooking spray, then dust with flour; tap out excess to help the bread release cleanly.

In a medium bowl, whisk together the flour, baking soda, and salt; set aside.

In a stand mixer with the paddle, beat the butter and sugar on high for about 3 minutes until light and fluffy.

Add the eggs one at a time, beating well after each so the batter emulsifies.

Reduce speed to low. Alternately add the flour mixture in three parts and the sour cream in two parts, beginning and ending with flour. Mix just until combined; do not overmix.

Gently fold in the drained pineapple chunks and 1 cup of the toasted coconut, using a spatula so the fruit stays intact and the batter stays airy.

Pour batter into the pan and smooth the top. Sprinkle the remaining ½ cup toasted coconut evenly over the loaf.

Bake for 65–70 minutes, or until a toothpick comes out clean. Halfway through, cover loosely with foil to prevent over-browning.

Let cool for 15 minutes in the pan, then transfer to a rack to cool completely before slicing.