Preheat oven to 350 degrees.
Spread coconut on a rimmed baking sheet. Bake until lightly toasted. Set aside.
Butter and flour a loaf pan. Set aside
In medium bowl, whisk flour, baking soda and salt. Set aside
Beat butter and sugar until light and fluffy.
Add eggs one at a time.
Reduce speed to low, slowly add flour mixture and sour cream, alternately: flour - sour cream - flour - sour cream - flour.
Fold in pineapple and 1 cup coconut. Spoon into prepared loaf pan, smooth top and sprinkle with remaining coconut.
Bake 60 - 70 minutes, until toothpick comes out clean. Cover pan with foil halfway through.
Let cool in pan for 15 minutes. Remove from pan and transfer to a wire rack to cool.