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Preheat oven to 350 degrees and spray an angel food pan with baking spray.
Sift together the flour, baking powder, baking soda, and salt.
To your stand mixer add the butter and sugar on medium speed until lightened in color and fluffy, about 3 minutes.
Add in the eggs one at a time, then add the vanilla extract.
Alternate flour and sour cream until just combined.
Stir in the pineapple and 1 ½ cups of coconut and pour batter into angel food cake pan.
Sprinkle remaining coconut shreds on top of the batter and bake 50-55 minutes.
Let cake cool 20 minutes before removing from pan.