- 1 Stick Butter softened
- 1.5 cups Sugar
- 4 Eggs
- 2.5 cups milk
- 1 can evaporated milk (12oz)
- 1 box Mochiko sweet rice flour (about 2 cups)
- 2 tsp. Baking powder
- 1 tsp. Vanilla extract
- 1 tsp. coconut extract
- 1 1/2 cups sweet shredded coconut flakes
Directions
- Preheat oven to 350 degrees
- Add the softened butter to a large mixing bowl
- Using the butter packaging, smear the excess butter left on the paper, and grease a 9x13-inch baking pan
- Cream the butter and sugar together
- Beat in the eggs
- Stir in the milk, vanilla extract & coconut extract
- Stir in the baking powder
- Stir in 1 cup of the flaked coconut
- Stir in the rice flower
- Pour the batter into the prepared baking pan
- Sprinkle the rest of the flaked coconut on top of the batter
- Bake for 1 hour 20 minutes. The top should be golden brown when done (it's ok for the center to be a little jiggly)
- Allow to cool completely before cutting
