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Bibingka – Filipino Coconut Cake

Bibingka – Filipino Coconut Cake for Sweet Tropical Bliss

Bibingka is a delicious Filipino coconut cake that captures the essence of tropical celebrations with its spongy texture and rich coconut flavor.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 20 minutes
Total Time 1 hour 40 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Filipino
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 8 ounces Cream Cheese Adds richness and enhances moisture.
  • 1 cup Granulated Sugar Can substitute with coconut sugar.
  • 3 Eggs Provides structure and lift.
  • 2 cups Sweet Rice Flour The primary flour ensuring unique texture.
  • 2 teaspoons Baking Powder Helps the cake rise.
  • 1/2 cup Butter (melted) Can substitute with coconut oil.
  • 1 teaspoon Vanilla Extract Opt for pure vanilla for best results.
  • 1 cup Cream of Coconut Do not substitute with coconut milk.
  • 1 cup Milk Can be replaced with a non-dairy option.
  • 1 cup Crushed Pineapple (canned, undrained) Contributes tropical flavors.
For the Topping
  • 1/4 cup Brown Sugar Adds caramelized crunch.
  • 1/4 cup Granulated Sugar (for topping) Mixed with brown sugar for added texture.

Equipment

  • Large mixing bowl
  • electric mixer
  • Baking pan (13x9 inch)

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. Beat together the cream cheese and granulated sugar until smooth and creamy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Gradually add the sweet rice flour and baking powder; mix until smooth.
  5. Add melted butter, vanilla extract, cream of coconut, milk, and crushed pineapple; stir well.
  6. Grease a 13x9 inch baking pan and pour in the batter, spreading evenly.
  7. Sprinkle brown sugar and granulated sugar over the top.
  8. Bake for 1 hour or until lightly golden and a toothpick comes out clean.
  9. Cool for at least 15-20 minutes before slicing and serving warm.

Notes

Gentle mixing helps achieve the right texture. Use cream of coconut instead of coconut milk for best flavor. Baking time may vary; adjust for mini pans. Store leftovers in an airtight container.