1. Combine eggs, milk, and vanilla in a large bowl.
2. Lightly dip bread slices in egg mixture; pat shredded coconut onto both sides of bread.
3. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add bread slices, and cook 4 minutes on each side until golden.
4. Combine raspberries and maple syrup in a small microwave-safe bowl. Microwave on HIGH 30 seconds. Serve over French toast.