Step 1

Preheat oven to 350° Fahrenheit. Spray 9 inch loaf pan with non stick cooking spray. Toast 1/2 C coconut on baking sheet under oven broiler. Set aside.

Step 2

Using a stand or hand mixer, mix together oil and sugars in a large bowl. Add eggs and vanilla and mix to incorporate.

Step 3

In a small mixing bowl, use a fork to mix together flour, baking soda, salt and cinnamon. Add a little four mixture at a time to oil, sugar and eggs, mixing the batter all the while. Batter will become very thick during this step but will loosen up in the next.

Step 4

Fold in one at time: sour cream, pineapples with juice, bananas, coconut and chopped pecans. Using a rubber spatula, fill loaf pan with batter. Top evenly with 1/2 C toasted coconut.

Step 5

Bake in preheated oven for 1 hour to 1 hour, 10 minutes or until toothpick inserted in several places comes out clean. If toasted coconut begins to overbrown while bread is baking, cover loaf with foil.

Step 6

Remove from oven and let cool slightly before removing from pan and serving.