Preheat the oven to 350 degrees F.

Pour the pineapple chunks into a fine-mesh strainer and allow them to drain for at least 10 minutes.

Spread the coconut on a large rimmed baking sheet. Bake for 6 to 10 minutes, tossing occasionally, until lightly toasted.

Grease the bottom and sides of a 9 x 5-inch loaf pan. Dust with flour and tap out the excess.

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

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

Add the eggs one at a time, beating well after each addition.

Reduce the mixer speed to low. Alternately add the flour mixture in three parts and the sour cream in two parts, beginning and ending with the flour mixture. Mix just until combined.

Fold the pineapple and 1 cup of the toasted coconut into the batter.

Scrape the batter into the prepared loaf pan and smooth the surface with a rubber spatula.

Sprinkle the remaining 1/2 cup of toasted coconut over the top.

Bake for 65 to 70 minutes, covering the pan with foil halfway through, until a toothpick inserted in the center comes out clean.

Let the bread cool in the pan for 15 minutes.

Remove it from the pan and transfer it to a wire rack to cool completely.