2 1/2 cups white sugar
1 1/2 tsp baking powder
5 eggs
1 tsp vanilla extract
2 (13.66 oz) cans coconut milk
1/2 cup butter, melted
1 cup sweetened, flaked coconut
Preheat oven to 350°. Grease a 9x13 inch pan. In a large bowl combine flour, sugar and baking powder. In another bowl whisk eggs, vanilla and milk. Pour wet ingredients into dry ingredients and stir to blend. Add melted butter and coconut and mix until combined. Pour into prepared pan. Bake for 1 hour or until the edges are brown and a bit toasty (the best part). Cool completely.
*You can use 3 cups of whole milk in place of the coconut milk but I think the coconut milk makes it taste better. Also if you like your mochi cake more sticky you can use 1 tsp of baking powder and if you like it more cakey you can use 2 tsp baking powder.
