Preheat oven to 350°F (175°C).
Drain the pineapple tidbits thoroughly.
Generously butter and flour a 9 X 5 loaf pan.
In a small bowl, mix flour, baking soda, and salt.
In a large bowl, cream the butter and sugar until light and fluffy, about 5-7 minutes.
Add eggs one at a time, fully incorporating each before adding the next.
Alternately add the flour mixture and Greek yogurt to the wet ingredients, starting and ending with flour.
Fold in the drained pineapple.
Pour the batter into the prepared loaf pan, smoothing the top.
Sprinkle toasted coconut over the batter.
Bake for 30 minutes, cover with foil, and continue baking for another 30-40 minutes.
Cool in the pan for 20 minutes, then transfer to a wire rack to cool completely.
Prep Time: 30 minutes | Cooking Time: 1 hour | Total Time: 1 hour 30 minutes
Kcal: 266 kcal per slice | Servings: 10 slices
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