Butter mochi with coconut

Ingredients

• 4 cups mochiko (sweet rice flour)
• 2 1/4 cup granulated sugar
• 3/4 cup powdered sugar
• 2 teaspoons baking powder
• 4 eggs, beaten
• 3/4 cup melted butter
• 1 can coconut milk (approx. 12 oz.)
• 1 can evaporated milk
• 1 tablespoon coconut extract
• 2 cups sweetened shredded coconut, 1 cup for the batter, 1 cup for the topping

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Preparation

• Mix together dry ingredients in large mixing bowl. Mix all liquids together in a separate bowl.
• Add liquid ingredients to dry ingredients. Blend until smooth. Add 1 cup of coconut flakes.
• Pour into greased 9 x 13, or 2 square cake/brownie pans.
• Bake at 325 degrees for 50 minutes then sprinkle the remaining coconut onto the top.
• Bake for about 5-10 more minutes, or until golden brown. Cool and cut into pieces.