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Bibingka – Filipino Coconut Cake

Bibingka – Filipino Coconut Cake That Will Make You Smile

Bibingka is a traditional Filipino coconut cake that combines creamy coconuts with sweet rice flour for a delightful dessert experience.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Filipino
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 8 oz Cream Cheese Adds creaminess and a slight tang; substitute with mascarpone for a similar texture.
  • 3/4 cup Granulated Sugar Provides sweetness; use cane sugar for a more rustic flavor.
  • 3 large Eggs Binds the ingredients and adds structure; no direct substitutes recommended.
  • 1 cup Sweet Rice Flour A key ingredient that gives the cake its unique texture; do not substitute with regular flour.
  • 1 tsp Baking Powder Helps the cake rise; ensure it is fresh for optimal results.
  • 1/2 cup Butter Adds richness; can be substituted with a non-dairy alternative for vegan options.
  • 1 tsp Vanilla Enhances flavor; use pure vanilla extract for the best taste.
  • 1 cup Cream of Coconut Provides a rich coconut flavor and sweetness; don’t substitute with coconut milk.
  • 1/2 cup Milk Adds moisture; substitute with coconut milk or non-dairy milk for allergies.
  • 1/2 cup Crushed Pineapple Adds tropical sweetness and moisture; use fresh or canned, undrained.
For the Topping
  • 1/4 cup Brown Sugar Adds depth and caramel flavor to the topping.
  • 1/4 cup Granulated Sugar (for topping) Provides a crunchy texture when caramelized.

Equipment

  • mixing bowl
  • hand mixer
  • Baking pan
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 13x9 inch pan.
  2. In a mixing bowl, combine the cream cheese and granulated sugar, beating until smooth.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Gradually mix in the sweet rice flour and baking powder until just combined.
  5. Pour in the cream of coconut and milk, followed by the vanilla, then mix until blended. Fold in the crushed pineapple.
  6. Pour the batter into the greased baking pan and spread it evenly.
  7. Sprinkle brown sugar and granulated sugar over the top.
  8. Bake for about 1 hour, until golden brown and a toothpick comes out clean.
  9. Allow the cake to cool completely before cutting and serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 18gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Ensure you’re using sweet rice flour for the right texture; over-mixing can lead to a tough cake. Store in an airtight container for up to 4 days at room temperature, or refrigerate for up to 1 week.

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