Bibingka (Filipino Coconut Cake)

Bibingka (filipino Coconut Cake) Recipe

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Vickie Parks


Bibingka is a sweet rice cake that's popular throughout the Philippines. Different variations exist, but they're almost always a single-layer unfrosted cake that's served as a dessert or for breakfast. This recipe is unique in that the sugar sprinkled on top adds a crunchy caramelized touch.

Cream of coconut can be found in the alcohol aisle in larger markets, and sweet rice flour is in the Asian aisle. (Regular rice flour is OK, but it probably won't have the slight sticky touch this cake is known for.)


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20 to 24
10 Min
1 Hr


  • 8 oz
    package cream cheese
  • 2 c
    granulated sugar
  • 3 large
  • 1 lb
    sweet rice flour (3 1/2 cups)
  • 1 Tbsp
    baking powder
  • 1/2 c
    melted butter
  • 1 Tbsp
    vanilla extract
  • 15 oz
    can cream of coconut
  • 1 c
  • 8 oz
    can crushed pineapple
  • 1/4 c
    brown sugar
  • 2 Tbsp
    granulated sugar

How to Make Bibingka (Filipino Coconut Cake)


  1. Preheat the oven to 350°F. Lightly grease a 13x9-inch baking pan; set aside.
  2. In a large bowl, cream together the cream cheese and sugar. Stir in the eggs, one at a time. Mix in the remaining ingredients and stir, until smooth.
  3. Pour batter into the prepared 13x9-inch baking pan. Sprinkle with brown sugar and the 2 tablespoons granulated sugar.
  4. Bake for 1 hour at 350°F. Allow to cool. Cut into squares and serve.

Printable Recipe Card

About Bibingka (Filipino Coconut Cake)

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: Filipino

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