Squidgy Mochi Besbousa (Semolina Cake)

• 1/2 cup Salted Butter, softened
• 4 Eggs, at room temperature
• 1 12-oz. can Evaporated Milk
• 1 13.5-oz. can Coconut Milk
• 1 splash Vanilla Extract
• 2 cups Sugar
• 1 cup Sweet/Glutinous Rice Flour (like Mochiko)
• 1 1/2 cups Tapioca Flour (I ran small pearls through a coffee grinder)
• 1/2 cup Semolina
• 2 teaspoons Baking Powder
• 1 dash Powdered Ginger

1. Preheat oven to 350. Grease a 10x13 pyrex. rnrnIn a bowl, combine sugar, baking soda, and flours (mochi, tapioca, semolina). Set aside
2. Place the butter in a separate mixing bowl. Add the eggs. Beat on low with a hand mixer until combined.
3. Add the evaporated milk, coconut milk, and vanilla. Mix to combine.
4. Add dry ingredients and mix on medium until batter comes together.
5. Add ginger and dried coconut. Mix to combine one more time. The batter will be quite thin. The semolina and coconut will give it a bit of texture.
6. Pour the batter into the pan and bake at 350 in the pre-heated oven until a knife inserted into the center comes out clean. (I lost track of some time here- it was at least 60-90 minutes at 4,000' altitude. Your timing may vary.)
7. Remove cake from oven and allow to cool. Or not. rnrnThe cake holds together well. Once cool and cut, cover and keep on the counter top. The cake should last about a week, unless it's eaten first.

butter, eggs, milk, coconut milk, vanilla, sugar, flour, tapioca flour, baking powder, ginger

Taken from food52.com/recipes/78366-squidgy-mochi-besbousa-semolina-cake (may not work)