Ingredients
Equipment
Method
- Preheat your oven to 350 degrees Fahrenheit.
- Grease and flour a standard 9-inch loaf pan or four mini loaf pans to prevent sticking.
- Spread the shredded coconut in an even layer on a baking sheet. Bake for 6 to 8 minutes, tossing occasionally, until it is golden and toasted. Set aside.1 1/2 cups sweetened shredded coconut
- In a large mixing bowl, beat the room-temperature butter and sugar together until the mixture is light and fluffy, which usually takes about 3 minutes.1/2 cup butter, 1 cup sugar
- Add the eggs one at a time, mixing well after each addition to ensure they are fully incorporated.3 large eggs
- Stir in the sour cream, baking soda, and salt until just combined.1 cup sour cream, 1/2 teaspoon baking soda, 1/2 teaspoon salt
- Slowly add the all-purpose flour to the wet ingredients, mixing gently until the flour is just incorporated. Do not overmix.1 1/2 cups all-purpose flour
- Gently fold in the drained crushed pineapple and 1 cup of the toasted coconut into the batter.1 1/2 cups sweetened shredded coconut, 1 can (17 ounce) crushed pineapple
- Pour the batter into the prepared loaf pans. Sprinkle the remaining toasted coconut evenly over the top of the batter.1 1/2 cups sweetened shredded coconut
- Bake a large loaf for 65 to 70 minutes. If using mini loaf pans, bake for approximately 40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to sit in the pan for 15 minutes before removing it to a wire rack to cool completely.
Notes
Make sure to drain your crushed pineapple thoroughly, as excess liquid can make the bread too dense or soggy. If the coconut topping browns too quickly during the bake, loosely tent the pan with aluminum foil for the final 15 minutes.