Preheat oven to 300 degrees 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.
Increase oven temperature to 350 degrees F.
Pour pineapple into a fine mesh sieve placed over a medium bowl. Allow pineapple to drain as completely as possible, about 10 minutes.
Generously butter and flour a 9 X 5 loaf 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.
Alternately add the flour and the Greek yogurt, beginning and ending with the flour.
Mix the final bit of flour in until just combined.
Fold pineapple 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, and bake for another 30-40 minutes for a total baking time of 60-70 minutes.
Cool bread in pan for 20 minutes and remove from pan.