Prepare the Filling: In a medium bowl, combine the softened cream cheese, grated orange zest, and granulated sugar. Blend until smooth and creamy.

Assemble the Sandwiches: Spread a generous amount of the cream cheese filling on half of the brioche slices. Top with the remaining bread to create sandwiches.

Whisk the Custard: In a shallow bowl, crack the eggs and add cream of coconut, milk, and vanilla extract. Whisk until smooth and pale yellow.

Prepare the Coconut Coating: Spread flaked sweetened coconut on a large plate for coating the sandwiches.

Heat the Griddle: Preheat a greased griddle or skillet over medium-high heat.

Dip and Coat the Sandwiches: Dip each sandwich into the custard, allowing it to soak for a few seconds. Roll in the flaked coconut.

Cook the French Toast: Place the sandwiches on the griddle and cook for 3-4 minutes on each side until golden brown.

Serve and Enjoy: Remove from skillet and serve warm, topped with strawberries, maple syrup, and powdered sugar.