6 eggs
2 cups milk
1 cup flaked coconut
1 1/4 cups white sugar
1/2 teaspoon salt
1 cup butter
2 teaspoons vanilla extract
4 tablespoons all-purpose flour
1 tsp baking powder
1/2 teaspoon baking soda
1/2 cup chopped pecans
Preheat oven to 300 degrees F (150 degrees C). In a large bowl, beat eggs until just ragged. Gradually whisk in milk and coconut. In a small bowl, combine sugar and salt. Stir mixture just to combine.
Divide batter evenly between three 8x8 inch pans. Bake pies in the preheated oven for 15 minutes. Cool on wire racks.
To make Vanilla Backing With Fluffy White Frosting: Beat cream with mixer until fluffy. Whisk in butter, 1 teaspoon vanilla extract, and 1/2 cup flour. Add milk gradually, beat until smooth, 3 minutes. Reduce speed to low, sift remaining flour, then spread milk evenly over top. Chill until set; frost top and sides of pastry.
Remove pastry from refrigerator 30 minutes before baking. Frost with white frosting before baking up to 2 weeks. Unmold foil to layer icing; press flat to avoid excess oil.