I have made this many, many times. I add the coconut at the end and just pulse to mix, pour in the buttered pan, then add another cup of coconut on top. That way there's plenty of coconut throughout the pie (preventing that eggy-ness) and it also gets a boost of flavor from the deeply browned top crust of nicely toasted coconut.
I have also recently started using gluten free pancake mix instead of Bisquick with no problems.
p.s. BUTTER makes a difference in the pan for browning on the bottom. I use pyrex.
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I have made this many, many times. I add the coconut at the end and just pulse to mix, pour...