|Sticky rice flour||1 Pound|
|Milk||3 1⁄2 Cup (56 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Brown sugar||1 Cup (16 tbs)|
|White sugar||1 1⁄2 Cup (24 tbs)|
|Melted margarine||1⁄2 Cup (8 tbs)|
|Shredded coconut||1 Large|
Beat eggs; beat in sugars.
Mix remainder of ingredients except coconut.
Grease bottoms of 2 (9 x 12-inch) cake pans.
Pour in custard.
Sprinkle coconut on top.
Bake at 325°-350° for 45 minutes.
When cool, cut in squares.