Preheat oven to 350
Sprinkle coconut on cookie sheet in a single layer, bake until lightly toasted, tossing occasionally, 6 to 10 minutes; set aside.
Butter and flour a 9-by-5-inch (8-cup) loaf pan; set aside.
In a mixer on high speed, beat butter and sugar until light and fluffy. Add in eggs and beat well.
On low speed, add flour, baking soda and salt.
Add in sour cream, be careful to not overmix.
Open up your can of pineapple chunks and drain them well. Use a paper towel to get all the moisture out, best you can.
Using a rubber spatula, fold pineapple and 1 cup coconut into batter. Spoon into prepared pan, and smooth top; sprinkle with remaining 1/2 cup coconut.
Bake until a toothpick inserted in center comes out clean, 65 to 70 minutes (cover pan with foil halfway through - so your coconut does not burn!)
Let cake cool in pan 15 minutes. Remove from pan, and transfer to a wire rack to cool completely.
To store, keep it wrapped in plastic - room temp. Will stay good for 2 days! Recipe Credit: Martha Stewart