In the custard filling where it says "toasted coconut" is that flaked, shredded or some other typeconut

there are 3 ways to toast coconut. Watch it carefully as it will burn quickly.
*in a dry skillet, shake the coconut,
Keeping it moving around until pale golden brown
*in a preheated 325F oven, spread the coconut on a baking sheet and bake for 7-9 minutes
* in the microwave, in a shallow dish, microwave in 10 sec bursts, stirring after each time until pale golden

I used shredded, but flaked would definitely be tasty, too! Happy Baking!

It's whatever you happen to have on hand, as flakes or shreds will work. Flakes are usually a little larger, sometimes much larger- and I would probably use shreds myself. Since the recipe calls for unsweetened shreds, you'd likely have some left over. When I make this, I use a mix of unsweet and sweet shreds, toasted in a dry nonstick skillet until lightly browned. Just sweet enough to be an accent, without going overboard on sweet. But use what you have, and just be sure to toast it. It really does make a difference.