Mochi Cake

From Gourmet Magazine, via A Week of Menus.
Ingredients:
1 lb box of mochiko flour (3 c. equivalent)
2 1/2 c. sugar
2 tsp. baking powder
1/4 tsp. salt
2 14 oz cans coconut milk - not low fat
5 large eggs
1/2 stick butter (1/4 cup of butter), melted and slightly cooled
1 tsp. vanilla extract

Preheat oven to 350. Grease a 9X13 baking pan.
In a large mixing bowl, whisk together mochiko flour, sugar, baking powder, and salt. In a separate bowl or large measuring cup (4 cup capacity), beat eggs, then add coconut milk, melted butter and vanilla extract.
Carefully pour the wet ingredients over the mochiko flour mixture and whisk until mixture is smooth and uniform in texture. Bake for 90 minutes, until top is golden brown and the cake begins to pull away from the sides of the pan.
Allow cake to cool for about 30 minutes on a rack, and then carefully flip it out and cut into 24 squares, or the size of your choice. Can store mochi cake for three days, covered.