In a medium bowl, combine the unsweetened coconut milk, 1 of the cans of coconut milk, maple syrup, eggs, and vanilla extract. Blend with an immersion blender until completely combined.
Place the slices of bread in a shallow baking dish and pour the mixture over the bread. Let sit for 10 minutes, flipping after 5 minutes. This will allow the egg mixture to soak into the bread.
In a large cast-iron skillet or non-stick pan over medium heat, melt 1 tablespoon of butter. Place the bread in the pan and cook for 2-3 minutes on each side, or until golden brown verging on dark brown.
Place in the oven to keep warm while you prepare the toppings. (You can set the oven to warm if your oven has that option.)
Wipe out the cast-iron pan and return to medium heat. Melt the remaining butter and sprinkle in the coconut flakes. Stir and cook until golden brown, about 1-2 minutes. Remove the coconut flakes from the pan to keep them from burning.
Open the second can of coconut milk, and scoop off the cream. Place the cream in bowl and, using the immersion blender, whip up the coconut cream. You can optionally add a teaspoon of maple syrup to the coconut whipped cream.
Serve the french toast with toasted coconut flakes, coconut whipped cream, maple syrup, and raspberries (optional).