• Remove about 8 whole maraschino cherries from the container and place onto a folded paper towel to drain and sit for about 15 minutes. We want them to be as dry as possible when we add them to the batter so it doesn't discolor. It may also be necessary to blot them dry after they've been sat.
• Pour pineapple into a fine mesh sieve placed over a medium bowl. Allow pineapple to drain as completely as possible, about 10 minutes.
• Once the cherries have dried, place 1 teaspoon of the reserved flour into a small bowl. Dice the cherries so that the total comes to 1/4 cup, and add them to the flour. Toss to coat completely. In a medium bowl, place the two teaspoons of flour, add the drained pineapple, and toss to coat completely. Doing this will help to suspend the fruit in the batter instead of having it all sink to the bottom

To Toast the Coconut

• Preheat oven to 300° F. Spread coconut in a single layer onto a rimmed baking sheet lined with parchment paper. Bake for approximately 5-10 minutes, checking and stirring after 5 minutes. Coconut will be finished when it is golden in color, but be careful not to burn.

Bread

• Increase oven temperature to 350° F.
• Generously butter and flour a 9 X 5 loaf pan halfway up the sides of the pan.
• In a small bowl, combine flour, baking soda, and salt; set aside.
• In a mixing bowl fitted with a paddle attachment, cream butter and sugar until light and fluffy. This should take about 5-7 minutes.
• Add eggs, one at a time, incorporating each completely before adding the next. Add the rum and coconut extracts.
• Alternately add the flour and the sour cream, beginning and ending with the flour, mixing the final bit of flour in until just combined.
• Fold pineapple and diced cherries into batter.
• Pour into prepared loaf pan.
• With a rubber spatula, smooth the top and sprinkle toasted coconut on top.
• Bake for 30 minutes, cover bread with foil to prevent the coconut from burning. Bake for another 40-50 minutes for a total baking time of 70-90 minutes.
• Cool bread in pan for 20 minutes before removing from pan to cool completely. Before removing, gently slide a table knife around the edges to loosen. Bread will slice best after it's been wrapped tightly in tin foil and left to sit overnight.