1/4 cup butter, softened
1 cup granulated sugar
1 lb. glutinous rice flour
1 tsp. baking powder
1 1/2 cups coconut milk (unsweetened)
1 1/2 cups milk
1/4 cup shredded coconut
Cream butter and sugar. Beat in eggs one at a time.
Sift together rice flour and baking powder.
Beat in rice flour alternately with coconut milk and milk.
Fold in coconut.
Pour batter into 2 well greased 8" cake tins.
Bake at 350 degrees F for 1 hour and 10 minutes.
Cool completely before cutting into squares.
Makes 2 - 8" pans