Toast the coconut in a 300 degree oven for 2 minutes. Watch closely! Set aside
Whisk the heavy cream and 2 tbsp of sugar on high until stiff peaks form. Place the bowl in the refrigerator to keep cold.
Beat the egg yolks in a stand mixer on high until pale yellow, about 5 minutes.
Meanwhile, heat the 2/3 cup of sugar and water in a small saucepan until it reaches 230 degrees, also known as 'soft ball'.
With the stand mixer still turned on, stream the syrup into the yolks and continue to beat for another 5-7 minutes. The mixture will volumize.
Add coconut extract.
Fold in whipped cream.
Fold in toasted coconut.
Pour into a loaf pan, or other container and freeze for at least 6 hours, but overnight is better.
Before serving, invert on a platter and slice. Serve with chocolate syrup, toasted coconut, and fresh berries if desired.