In a medium-size heavy saucepan, whisk together sugar and cornstarch.

In a large bowl, whisk milk and egg yolks. Begin to slowly whisk milk and egg mixture into the saucepan with the dry ingredients.

On stove, bring mixture almost to a boil (medium heat) and whisk continuously until thickened, about 8 minutes. Remove from heat.

Add butter, one tablespoon at a time, allowing each one to melt completely before adding the next, while continually stirring.

Add the extract, salt, and 1 3/4 cups coconut, until combined. Save the rest of the coconut to sprinkle on top. Pour custard into baked pie shell.

Cover with plastic wrap, making sure the wrap is touching the custard, and cool on a wire rack for about 30 minutes. Place in the refrigerator to chill until set.

Preheat oven to 350 degrees. On a sheet pan, optionally lined with parchment paper, place the remaining coconut and bake for 5 to 6 minutes or until the coconut is lightly toasted.

Remove pie from refrigerator and spread whipped cream all over the pie. Sprinkle with toasted coconut.

For the Whipped Cream: In a stand mixer or electric mixer, whip cream at a high speed until it's foamy with stiff peaks and has increased in volume. Add vanilla and then slowly add sugar until soft peaks form.