Step 1

Arrange a rack in the lower third of the oven and heat the oven to 350°F. Line an 8x4-inch loaf pan with parchment paper and coat with cooking spray.

Step 2

Cut 2 tablespoons unsalted butter into cubes and place in a medium bowl. Add 1/4 cup all-purpose flour, 1/4 cup packed brown sugar, 1/4 cup unsweetened shredded coconut, and 1/4 teaspoon kosher salt. Combine the ingredients with your hands, squeezing and pinching, until the butter is evenly dispersed and the mixture holds together.

Step 3

Place 2 1/2 cups all-purpose flour, 3/4 cup unsweetened shredded coconut, 2 teaspoons baking powder, and 1/2 teaspoon kosher salt in a medium bowl and whisk to combine.

Step 4

Place 3/4 cup granulated sugar and 1/2 cup vegetable oil in a large bowl and whisk to combine. Whisk in 2 large eggs, one at a time, then whisk in 2 teaspoons vanilla extract. Add 1/2 cup cream of coconut, 1/2 cup whole or 2% milk, and 1/4 cup sour cream, and whisk until combined. Add the flour mixture and stir until just combined.

Step 5

Transfer into the loaf pan and smooth the top. Sprinkle evenly with the topping.

Step 6

Bake for 35 minutes. Rotate the loaf pan and bake until a tester inserted into the middle comes out clean, 30 to 35 minutes more. Place the pan on a wire rack and let the the bread cool completely in the pan before removing and slicing.