Coconut Pineapple Loaf Cake

From Martha Stewart Everday Magazine

• Ready In: 1 hr 40 mins
• Serves: 10
• Yields: 1 loaf

Ingredients

• 1 1⁄2 cups sweetened flaked coconut
• 1⁄2 cup unsalted butter, room temperature, plus more for pan
• 1 1⁄2 cups all-purpose flour, spooned and leveled, plus more for pan
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1  cup sugar
• 3  large eggs
• 1  cup sour cream
• 1 (20 ounce) can pineapple chunks in juice, drained well

Directions

1. Preheat oven to 350 degrees. Spread coconut on a rimmed baking sheet. Bake until lightly toasted, tossing occasionally, 6-10 minutes; set aside. Butter and flour a 9 x 5" loaf pan; set aside. In a medium bowl, whisk together flour, baking soda and salt; set aside.
2. Using electric mixer on high speed, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Reduce speed to low and alternately add flour mixture in 3 parts and sour cream in 2, beginning with the flour mixture. Mix just until combined (do not overmix).
3. Using rubber spatula, fold pineapple and 1 cup coconut into batter. Spoon into prepared pan and smooth top; sprinkle wiht remaining coconut. Bake until a toothpick inserted into center comes out clean, 65-70 minutes (cover pan halfway thorugh). Let cake cool in pan 15 minutes. Remove from pan and transfer to a wire rack to cool completely. To store, keep at room temperature, wrapped in plastic for up to 2 days.