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Preheat oven to 350 F.
In a large bowl, beat the eggs lightly.
Cut the butter into small cubes, and add to the bowl along with the sugar.
Set an electric mixer to medium speed, and mix until blended.
Add in the flour, and blend again.
Add the milk, and blend again.
Stir in the coconut and vanilla.
Pour the coconut custard into the pie shell.
Top with the remaining coconut flakes.
Bake for 45 to 50 minutes, until firm.
Let the pie cool for 1 hour before slicing and serving. Top with whipped cream, if desired.