- 4 eggs
- 3 cups sweet rice flour
- 3 cups vanilla rice milk
- 2 cups granulated sugar
- 1/2 cup brown sugar
- 3 tablespoons melted coconut oil
- 1 teaspoon almond extract (optional)
- Pinch of salt
- 1/4 cup shredded coconut, toasted
Preheat oven to 350° F. Grease a 9- by 13-inch baking dish.
Beat together eggs, flour, milk, sugars, oil, almond extract and salt until smooth, about 2 minutes. Pour into the prepared dish and bake for 35 minutes. Sprinkle with coconut, rotate pan, and bake until edges start to brown and top is just set, about 10 minutes longer.
Let cool for at least 30 minutes before slicing. Wrap leftovers tightly in plastic wrap and refrigerate.