Scald milk and cream (heat until bubbles form at edges in the top of a double boiler, over simmering water. In a small bowl, combine flour, cornstarch, sugar and salt; mix thoroughly. Add to milk and cook 15 minutes, stirring constantly. Mixture should be thick and smooth. Lightly whisk egg yolks in a small bowl. Continue whisking while pouring quarter cup hot milk mixture over yolks; return yolk mixture to double boiler and cook one minute longer. Cool and add vanilla and half cup coconut. Pour filling into pre-baked pie shell. Top with meringue and and sprinkle remaining half cup coconut over top. Bake in preheated 325-degree oven 15 or until firm and delicately browned. Cool and store in refrigerator. MERINGUE DIRECTIONS: In a large mixing bowl, beat whites until stiff but not dry. Add sugar gradually, 1 tablespoon at a time, beating constantly. Add vanilla. Pile lightly onto hot filling in baked pie shell and spread to edges so pie is completely sealed. Bake as directed above.