Head Retention in Porter

Recipe Coconut porter
5gal batch

9lbs 5oz Pale Malt 2row Marris Otter
1lb 12oz Chocholate Malt
10.5 oz Crystal 80L
.75 oz East Kent Goldings 60 min
1.0 oz Northern Brewer 30min
4.0 oz Hersheys Bakers Chocolate Powder 10 min
2 lbs Mounds Coconut (Roasted brown) in Primary 3 weeks
2 lbs Mounds Coconut (Roasted brown) secondary 2 weeks
Mashed @ 154 for 60 min
London ale yeast

I am about to do this again as it is very tasty and probably on of my favorite beers now, but there is one thing i have got to fix. The fat and oils from the coconut does cause some head retention and lacing problems, and i would like to counter act this. I have brewed this once and i missed my mash temp low 150-149 and i didnt get the body i would have liked either, this can be corrected, will this also correct the retention problems or should i add something like carapils and how much?

If you keg, just boil up some maltodextrin and toss it in.

I'm not a fan of carapils. Just mash hotter and shorter FFS.

Try Half pound of flaked barley or wheat, to improve head retention.

The oil in the coconut is the trouble here, maybe coconut extract might be better?
I would go with flaked wheat as others have said.

I have bought enough malt to do two 6 gal. batches and will do one, and make sure i hit my mash temps dead on, and the other with flaked wheat. I am not missing much, i do get some head at first but it quickly fades leaving no lacing.
Thanks for the input