Cake Mochi

• 2 cups mochiko
• 2 cups dark brown sugar, semi packed
• 1 Tbsp. baking soda
• 2 eggs, beaten
• 1 can (12 oz.) frozen coconut milk, thawed
• 1/4 cup (1/2 block) margarine, melted
• 1 can (12 oz.) evaporated milk
• 1 tsp. vanilla

Make this mochi one day ahead. Lightly grease 9×13 baking pan with margarine and spray nonstick cooking spray. Combine mochiko, brown sugar and baking soda in a large bowl and mix well, smoothing out brown sugar lumps. Combine remaining ingredients; add to dry ingredients and mix quickly and thoroughly. Pour into pan. Bake at 325° for 1 hour. Let stand for 1 day at room temperature. Cut into desired size with a plastic knife.