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Whisk together eggs, coconut milk, sugar, coconut extract, and vanilla extract. Pour into a shallow container. I used a 9"x9" baking tin.
Spread shredded coconut out on a large plate.
Preheat griddle or non-stick frying pan to medium heat (350°F / 175°C).
Set bread slices into egg mixture and let soak for 15 seconds. (One day old bread is ideal. If you are using fresher bread, soak for slightly less time. If it is staler, soak for slightly longer.)
Flip over and soak the other side for another 15 seconds.
Set the bread onto the coconut plate to coat, then flip it over to coat the other side.
Grease the griddle/pan with a bit of butter. Cook the French toast, checking occasionally, until it achieves a nice golden brown. Lift it up with a spatula to re-grease with butter before flipping it over to cook the other side. When the second side has become golden brown it is ready.
If you aren't ready to serve the coconut French toast right away, you can keep it warm in an oven set to 200°F / 95°C for a time.
Serve coconut French toast with a light sprinkle of confectioner's sugar, drizzle with maple syrup, and serve with cut up tropical fruit.