6 slices white bread (sandwich size best)
1/2 stick butter or as needed for toast
1/2 c. shredded coconut

CUSTARD:

4 c. milk
3/4 c. sugar
1/4 tsp. salt
4 eggs, slightly beaten
1/4 tsp. coconut flavoring
3/4 tsp. vanilla

Toast bread and spread with softened butter. Put into 8x12 inch baking dish which has been sprinkled with 1/4 cup coconut. Not necessary to grease baking dish. Stir sugar and salt into milk, add vanilla, coconut flavoring and beaten eggs to make custard.

Pour custard mixture gradually over toast, pressing down toast to absorb liquid. A few jabs with a fork will hasten the job. Remaining 1/4 cup coconut is sprinkled on top. Bake in 325 to 350 degree oven about 45 minutes or until knife blade comes out clean and top has browned.