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Preheat oven to 180C. Grease a 26cm ceramic or cast iron pie dish with butter or spray oil.
In a stand mixer or using handheld beaters, whisk eggs with caster sugar and golden syrup for 4 minutes until thick and fluffy. Mix in melted butter and vanilla, followed by flour and coconut. Add milk and whisk until just combined. Pour into prepared pie dish and bake for 40-45 minutes. After 20 minutes, cover loosely with foil so the top doesn’t burn. The pie will be just set and still a little wobbly.
Allow to cool slightly, then drizzle over extra golden syrup. Slice and serve.