To toast the coconut, melt the 2 tablespoons of butter in a large pan and add the coconut.

Using a rubber spatula, spread the coconut all over the pan and allow to toast for 3 - 5 minutes, flipping and tossing until golden brown color. Remove from the heat and seat it aside.

Preheat the oven to 180°C/350°F/Gas 4. Spray a 9-inch loaf pan with nonstick baking spray and set it aside.

To make the cake, beat the butter and sugar in a large bowl until fluffy.

Beat the eggs into the butter and sugar mixture, one at a time until combined.

Beat in the sour cream, baking soda, and salt until combined.

Gradually beat in the flour.

Fold in the crushed pineapple and 1 cup of the toasted coconut.

Pour the batter into the prepared loaf pan and top with more toasted coconut.

Bake in the preheated oven for 65 - 75 minutes or until an inserted toothpick comes out clean. If need to, in order to avoid burning, cover the loaf with a sheet of foil.

Once baked, remove from oven and allow to cool completely before removing from pan and enjoying!