In medium bowl, combine 1 egg, 1/2 cup flour, 2/3 c beer and 1 ½ tsp baking powder. Place 1/4 cup flour and 2 c flaked coconut in two separate bowls. Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip shrimp in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees in a deep-fryer. Fry shrimp in batches: turning once until golden brown.