Heat a large skillet to medium. Whisk the first seven ingredients together in a baking dish or large bowl.
Pour the shredded coconut onto a plate. Pour enough oil in the skillet to completely coat the bottom. Dip each slice of bread into the egg mixture for 15-20 seconds per side. Then dip the slices in the shredded coconut on both sides for an even coat.
When the oil is hot, start frying one slice as a test batch. Cook for 1 minute per side. Watch for a crispy golden-brown crust. The coconut may turn a deep brown, but avoid BLACK! If the coconut burns before the crust has formed, turn the heat down a little.
Add more oil as needed and continue with the rest of the bread. Serve the French Toast warm with maple syrup and berries!