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Preheat your oven to 350°F (175°C) and line a 9x13 inch pan with parchment paper.
In a large bowl, combine the mochiko abd sugar.
In the following order, add the liquid ingredients sequentially and mix until smooth: coconut milk, whole milk, eggs, and then melted butter.
Fold in the unsweetened coconut flakes.
Pour the batter into the prepared baking pan, spreading it evenly.
Bake for 50 minutes to 1 hour, or until a toothpick inserted into the center comes out clean. Halfway through baking, use a toothpick to poke any bumps to help release air pockets.
Allow the baked mochi to cool completely before cutting into squares and serving.