Coconut-Pineapple Loaf Cake

I love coconut. I really love coconut. So last week i felt like trying this new recipe I saw on Martha Stewart's Everyday Food Magazine, a Coconut-Pineapple loaf Cake. My hubby loves this kind of cakes, specially if we have them over the weekend with a nice cup of coffee. I usually make sure to use less sugar that what's asked for, use whole wheat flour and even add some grounded flaxseeds so at least I feel it's all kinda good for you. So, if you like coconut and pineapple, this cake is a must!

_COCONUT-PINEAPPLE LOAF CAKE

INGREDIENTS::

1 1/2 cups of sweetened shredded coconut (i used organic, unsweetened)

1/2 cup (1 stick) unsalted butter/room temperature

1 1/2 cups all purpose flour (spooned and leveled)

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup sugar (I added 3/4 cup)

3 large eggs

1 cup sour cream

1 can (20 ounces) pineapple chunk, in juice, drained well. **here is the thing: my hubbs wasn't really into the pineapple chunks—I liked them—but in the future i might cut them up in smaller pieces**

DIRECTIONS::

_Preheat oven to 350 degrees. Spread coconut on a rimmed baking sheet. 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 medium bowl, whisk together flour, baking soda, and salt; set aside.

_Using an 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 three parts and sour cream in two, beginning and ending with flour mixture. Mix just until combined (do not overmix).

_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). Let cake cool in pan 15 minutes. Remove from pan, and transfer to a wire rack to cool completely.