Coat a 12 count mini-muffin pan with melted butter.
Sprinkle sugar liberally over the muffin cups, then turn the pan over and tap out the excess.
Preheat the oven to 350 degrees, and heat a pan of water on the stove to boiling- remove from heat.
Cream butter with sugar and salt until fluffy.
Add the eggs one at a time to the butter sugar mixture, blending well after each addition. The batter should be smooth. Stir in the coconut flavoring and vanilla.
Fold in the coconut. (If coconut is not finely grated, process it in a food processor or blender first).
Place the mini-cupcake pan inside of a large pan with sides. Fill each mini-cupcake mold almost full with batter.
Place the large pan containing the mini-muffin pan in the oven. Pour the hot water into the larger pan to a depth of about 3/4 of an inch, so that the muffin pan is sitting in a water bath. .
Bake custards for about 25 to 30 minutes, or until they are firm to the touch and light golden brown. Test with sharp knife. When knife comes out without cloudy film, custards are done.
Let cool for 15 minutes on a rack. To remove custards, run a knife around the edge to loosen them from the pan and then gently flip them or lift them out. If they do not come out easily, chill in fridge and try again.