Coconut Butter Mochi

For my group supper at Bible Camp this year, I did a Hawaiian theme. Since I wanted to be somewhat authentic and have two gluten free friends, this recipe was just the thing!

Much denser and richer than a cake, this dessert is pretty rich but super delicious! Be sure to cut the squares on the smaller side… Store it in the fridge to keep longer.

1 pound mochiko (rice flour)

2 1/2 cups sugar

1 teaspoon baking powder

1/2 cup melted butter

1 can coconut milk plus enough whole milk to equal 3 cups total

5 eggs

1 teaspoon vanilla extract

1 cup sweetened, flaked coconut

Preheat oven to 350.

Mix dry ingredients (minus coconut) in large bowl. Beat together milks, eggs and vanilla. Pour liquid ingredients into the dry ingredients. Mix in melted butter and coconut.

Pour into greased glass 9x13 baking dish.

Bake for 50 minutes – 1 hour. The top and edges will be light golden brown.

Cool on baking rack and cut into squares when completely cooled.

Store it in the fridge to keep longer.