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Export 8 ingredients for grocery delivery
Preheat the oven to 350°F.
Brush some melted butter all over a 9”x13” baking pan and set aside.
Add melted butter and sugar to a large mixing bowl (or the stand mixer bowl) and mix well to combine.
Add vanilla, eggs, evaporated milk, coconut cream and beat until smooth.
Stir in mochiko and baking powder and mix until completely smooth.
Fold in the shredded coconut.
Pour the mixture into the prepared pan and bake for about 50 minutes (or longer if necessary) until the top is golden brown and a toothpick inserted in the middle comes out mostly clean with just a few crumbs attached.
Allow to cool completely before cutting and serving.
Sprinkle toasted coconut flakes over the top if desired.