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: American Pale Pacific Gem SMaSH
Recent Meads: Mead Day '11 Ginger Metheglin, Mead Day '12 Traditional (orange blossom) Mead, Simple Cyser '12
Primary: Red X Weimea SMaSH
Secondary: Why do I keep this line here...?
Bulk Aging: Cocobochet, Wild Cider, Simple Cyser
Planned: Hop Metheglin #3 (NZ hops), Trad. Gesho T'ej