Step 1

Preheat the oven to 350°F.

Step 2

Brush some melted butter all over a 9”x13” baking pan and set aside.

Step 3

Add melted butter and sugar to a large mixing bowl (or the stand mixer bowl) and mix well to combine.

Step 4

Add vanilla, eggs, evaporated milk, coconut cream and beat until smooth.

Step 5

Stir in mochiko and baking powder and mix until completely smooth.

Step 6

Fold in the shredded coconut.

Step 7

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.

Step 8

Allow to cool completely before cutting and serving.

Step 9

Sprinkle toasted coconut flakes over the top if desired.