1/2 cup butter
3 cups sugar
4 cups rice flour (I used Clubhouse brand)
3 tsp baking powder
1 can (13.5 oz.) coconut milk - add water to make 2 cups
1 can (12 oz.) evaporated milk - add water to make 2 cups
2 tsp vanilla
2 cups sweetened shredded coconut
Preheat oven to 350 degrees F.
Butter and flour a 9 x 13 inch or 2 - 9 x 9 inch baking pans.
Cream together butter, eggs and sugar.
Add rice flour, baking powder, coconut milk and evaporated milk. Mix well.
Add 2 teaspoons vanilla extract and 1 cup shredded coconut. Top with the remaining shredded coconut.
Pour mixture into pan(s). Bake for 1 hour - 1 hour 10 minutes, being careful coconut topping does not burn.
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