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Bibingka – Filipino Coconut Cake

Bibingka – Filipino Coconut Cake for Tropical Dessert Bliss

Bibingka is a delicious Filipino coconut cake, gluten-free, with a unique blend of coconut milk and sweet rice flour for a tropical dessert experience.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Filipino
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 8 oz Cream Cheese Provides rich flavor and moisture; substitute with mascarpone or Greek yogurt if desired.
  • 1 cup Granulated Sugar Adds sweetness; use brown sugar for deeper taste.
  • 3 large Eggs Ensure at room temperature for easier mixing.
  • 1 lb Sweet Rice Flour Gives unique texture; do not substitute with regular rice flour.
  • 2 tsp Baking Powder Ensure it’s fresh for proper leavening.
  • ½ cup Melted Butter Adds richness; substitute with coconut oil for a richer flavor.
  • 1 tbsp Vanilla Extract Use pure extract for best taste.
  • 15 oz Cream of Coconut Provides coconut flavor; do not use coconut milk.
  • 1 cup Milk Can substitute with plant-based milk for dairy-free.
  • 8 oz Crushed Pineapple Use fresh pineapple but adjust liquid content.
For Topping
  • ¼ cup Brown Sugar Creates caramelized top layer.
  • 2 tbsp Granulated Sugar Adds texture and sweetness.

Equipment

  • Oven
  • mixing bowl
  • Electric mixer
  • spatula
  • Baking pan

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 13x9-inch dish.
  2. In a large mixing bowl, combine the cream cheese and granulated sugar, beating until smooth, about 3–5 minutes.
  3. Add the eggs one at a time to the mixture, beating well after each addition.
  4. Gently fold in the sweet rice flour and baking powder until combined.
  5. Pour in the melted butter, milk, cream of coconut, and crushed pineapple, stirring gently until combined.
  6. Transfer the batter into the greased 13x9-inch pan, spreading evenly.
  7. Sprinkle the top with brown sugar and granulated sugar.
  8. Bake in the preheated oven for 1 hour, until the top is lightly golden and center is set.
  9. Cool in the pan for about 15 minutes, cut into squares and serve warm.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 400IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Take care not to over-mix the batter; store leftovers covered in the refrigerator for up to 5 days.

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