Coconut Mochi Cake w Sweet Red Bean Filling

INGREDIENTS

3 cups

mochiko (sweet rice flour)

2 1/2 cups

(17-1/2 ounces) granulated sugar

2 tsp

baking powder

1/4 tsp

fine sea salt

2 14 ounce cans

unsweetened coconut milk

large eggs, room temperature

4 tbsp

unsalted butter, melted and cooled

1 tsp

pure vanilla extract

1/2 tsp

pure coconut extract

1 can

(16-18 ounces) sweetened red bean paste