Coconut-Pineapple Loaf Cake

By gina62_cooks

Ingredients

• 1 1/2 cups sweetened shredded coconut
• 1/2 cup unsalted butter, room temp
• 1 1/2 cups all purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup sugar
• 3 eggs
• 1 cup sour cream
• 1 (20 oz) can pineapple chunks, drained well

Preparation

Step 1

Preheat oven to 350. Toast coconut, tossing occasionally, 6 to 10 minutes. Set aside. Butter and flour 9x5-inch loaf pan. Set aside.
In medium bowl, whisk together flour, baking soda, and salt. Set aside.
Beat butter and sugar til light and fluffy. Add eggs, one at a time, beating well after each addition. Reduce speed to low and alternately add flour mix in 3 parts and sour cream in 2 parts, beginning and ending with flour. Mix just til combined. Using a rubber spatula, fold pineapple and 1 cup coconut into batter. Spoon into pan and smooth the top. Sprinkle with remaining 1/2 cup coconut.
Bake 65 to 70 minutes (cover with foil halfway through). Let cool in pan for 15 minutes. Transfer to rack and cool completely.