Preheat oven to 180°C (350°F).

Butter a pie dish.

Scatter half of the desiccated coconut over the base of the buttered pie dish.

Remove the crusts from the white bread and thickly butter each slice.

Cut the buttered bread into triangles.

Arrange the bread triangles in the pie dish.

Sprinkle the remaining coconut over the bread.

Heat the milk until warm in a saucepan or microwave.

Add a few drops of vanilla essence and a pinch of salt to the warm milk.

In a separate bowl, beat the eggs and sugar together until light and combined.

Pour the egg and sugar mixture into the warm milk and vanilla mixture and stir well to combine.

Pour the custard mixture evenly over the bread in the pie dish.

Let the pudding soak for 30 minutes to allow the bread to absorb the custard.

Place the pie dish inside a larger roasting tin.

Pour hot water into the roasting tin until it comes halfway up the sides of the pie dish, creating a water bath.

Bake in the preheated oven for 30-40 minutes, or until the pudding is set, golden brown, and well risen.

Remove from the oven and let cool slightly before serving.

Serve warm with custard, cream, or ice cream.