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Preheat oven to 350 degrees F.
Mix dry ingredients (mochiko, sugar, salt, baking powder).
Add in wet ingredients (coconut milk, evaporated milk, melted butter, eggs, extract) and mix until well combined. Make sure to scrape down the sides of the bowl to check for any lumps of mochiko that did not get incorporated into the batter.
Pour into a greased 9x13" baking pan, sprinkle shredded coconut on top (if using), and bake for an hour, or until a golden brown crust has formed on top and the middle is set. If using a metal baking pan, start checking for doneness around the 45 minute mark.
Let cool, slice into rectangles, and enjoy! Leftovers can keep in an airtight container at room temperature.