Makes 1 cake.
Spread 1 cup of shredded coconut on a sheet pan. Toast the coconut in the preheated oven until a light golden brown. It should take about 10 - 12 minutes. Keep checking to prevent burning. Set aside.
In a medium bowl, whisk together the flour, baking soda and the salt. Set aside.
In a fine mesh sieve, drain the crushed pineapple and the pineapple chunks really well. Press the fruit into the walls of the sieve to get the juice out. Cut the pineapple chunks in half. Set aside in a small bowl.
Cut the cherries in half and then pat with a paper towel to remove excess liquid. Set aside.
In a large bowl using an electric mixture, beat together the butter and sugar until light and fluffy. Add in the eggs one at a time, beating after each addition.
Mix in the flour mixture and the sour cream alternately in thirds, beginning and ending with the flour. Stop mixing when you have a smooth batter. Do not over mix.
Fold in the 1 cup to toasted coconut and all of the pineapple. Then fold in the cherries until evenly distributed. Spoon the batter into the prepared loaf pan. Sprinkle one cup of the untoasted coconut on top.
Bake for 60 to 70 minutes or until a cake tester comes out clean. Place cake on a wire rack and cool for 15 minutes. Carefully remove cake from the pan and finish cooling on the wire rack.