Coconut Custard Mochi

​Ingredients

• 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