Pineapple & Coconut Loaf

A moist and flavorful loaf that blends the tropical tastes of pineapple and coconut, perfect for any occasion.

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Preheat oven to 350°F (175°C) and prepare loaf pans.
Toast coconut in the preheated oven for 6-8 minutes, tossing occasionally until golden brown.
In a mixing bowl, beat the butter and sugar together until light and fluffy, about 3 minutes.
Add the eggs one at a time, mixing well after each addition; then mix in the sour cream, baking soda, and salt until just combined.
Gradually mix in the flour until just combined.
Fold in the crushed pineapple and 1 cup of toasted coconut into the batter.
Pour the batter into prepared loaf pans and sprinkle the remaining toasted coconut on top.
Bake for 65-70 minutes until a toothpick inserted into the center comes out clean.
Cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

If the top browns too quickly, cover it loosely with aluminum foil while baking.