• 2 ¾ cups Mochiko, (450g)
• 1 ¾ cups sugar
• 1 ½ tsp baking powder
• 4 eggs
• 1 medium can evaporated milk, (12 oz)
• 1 medium can lite coconut milk, (13.5 oz)
• ½ cup butter, melted
• 1 tsp vanilla
• ⅓ cup coconut, flakes or shredded

Combine dry ingredients in a large bowl. In a blender mix liquid ingredients. Pour into dry ingredients and wisk until smooth. Preheat oven to 350 ℉. Place batter in a greased 13x9 glass pan. Bake for 45-60 minutes, until toothpick comes out clean. Let sit for 2-3 hours, cut and serve.