coconut milk (12 oz.)
1Mix together the mochiko and baking powder, set aside.
2In a medium bowl, stir together the coconut milk, fresh milk and vanilla extract.
3In a large bowl, cream together butter and sugar. Add eggs one at a time, beat well after each egg addition.
4Add alternately into the creamed mixture, the mochiko mixture and the milk mixture and mix thoroughly until smooth.
5Pour the batter into a greased 9x13 inch pan. Bake at 350 degrees for 1 hour.
6Cool before cutting.