1/2 cup butter
3 cups sugar
4 cups mochi flour (you will need two boxes of mochiko)
3 teaspoons baking powder
1 can coconut milk (12 oz.) - add water to make 2 cups
1 can (13 oz.) evaporated milk - add water to make 2 cups
2 teaspoons vanilla
1 teaspoon coconut extract
2 cups sweetened shredded coconut
Preheat oven to 350 degrees F.
Butter and flour a 9 x 13 inch, 2 - 9 x 9 inch baking pans or cupcake tins.
Cream together butter, eggs and sugar.
Add mochiko, baking powder coconut milk and evaporated milk. Mix well.
Add 2 teaspoons vanilla extract and (optional) 1 teaspoon coconut extract, as well as 1 cup shredded coconut. Top with more shredded coconut.
Pour mixture into pan(s). Bake for 1 hour - 1 hour 10 minutes, being careful coconut topping does not burn.