Sweet Rice-Flour and Coconut Cake
['3 cups mochiko* (sweet rice flour; 1 lb)', '2 1/2 cups sugar', '2 teaspoons baking powder', '1/4 teaspoon salt', '2 (14-oz) cans unsweetened coconut milk (not low-fat)', '5 large eggs', '1/2 stick (1/4 cup) unsalted butter, melted and cooled', '1 teaspoon vanilla']
Put oven rack in middle position and preheat oven to 350°F.
Whisk together mochiko, sugar, baking powder, and salt in a large bowl. Whisk together coconut milk, eggs, butter, and vanilla in another bowl. Add coconut mixture to flour mixture, whisking until batter is combined.
Pour batter into an ungreased 13- by 9-inch baking pan, smoothing top, and bake until top is golden and cake begins to pull away from sides of pan, about 1 1/2 hours. Cool cake completely in pan on a rack, about 2 hours. Cut mochi into 24 squares before serving.
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