Pan or oven toasting is more than enough to sanitize the coconut (which is probably not necessary anyway, IMHO). I also did a 14 day secondary, and there is a distinct nuttiness to the final beer, but it is in no way overwhelming.
Be prepared for an odd mouthfeel, and zero head retention from the oils in the coconut. It still tasted very good, but I had wondered if I were to ever to do the recipe again whether or not I might experiment with a vodka extraction technique to see how it worked out that way.
Packaged: Graff, Basic Spiced Cider, Pearl Amarillo SMaSH, A bunch of random stuff...
Recent Meads: Mead Day '11 Ginger Metheglin, Mead Day '12 Traditional (orange blossom) Mead, Fresh Simple Cyser '12
Primary: Heady Topper Clone, Wild Cider, Simple Cyser
Secondary: Why do I keep this line here...?
Bulk Aging: Cocobochet
Planned: Hop Metheglin #3 (NZ hops), Trad. Gesho T'ej