Bibingka – Filipino Coconut Cake

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Bibingka - Filipino Coconut Cake from ZestuousMy favorite Filipino dessert by far is Bigingka. It’s a thin, unfrosted cake made with sweet rice flour and cream of coconut.

I first had Bibingka at a Filipino family barbecue when I started dating my husband. My now father-in-law taught me how to make it years ago. Now every time there is a family gathering, either he or I are asked to make it, which says a lot about the recipe because neither one of us are Filipino.

Bibingka - Filipino Coconut Cake from ZestuousSweet rice flour has an interesting texture. It’s very fine, but has a bit of grit to it. Once it’s cooked, the starches explode (not really, but they do something magic) and the cake becomes spongy and sticky like a cross between Jell-O bars and pudding.

My father-in-law taught me to use cream of coconut instead of coconut milk. It has more fat, sugar and flavor. He also adds in an undrained can of crushed pineapple for an enhanced tropical flavor.

My only change to his recipe is that I sprinkle the top with brown sugar and granulated sugar to create a nice caramelized crunch.

I hope you journey to the Philippines with your fork and try this unique, yummy dessert.

UPDATE: You can find sweet rice flour either in the Asian aisle of your grocery or in the gluten-free section with the Bob’s Red Mill products. You can find cream of coconut near the alcohol and pina colada mix.

Bibingka – Filipino Coconut Cake

Bibingka – Filipino Coconut Cake


  • 1 8-oz. package cream cheese
  • 2 cups granulated sugar
  • 3 eggs
  • 1 lb. (3 ½ cups) sweet rice flour
  • 1 tablespoon baking powder
  • 1 stick (1/2 cup) melted butter
  • 1 tablespoon vanilla
  • 1 15-oz. can cream of coconut
  • 1 cup milk
  • 1 8-oz. can crushed pineapple
  • ¼ cup brown sugar
  • 2 tablespoons granulated sugar


Preheat the oven to 350F degrees. 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.

Pour into a greased 13x9 pan. Sprinkle with brown sugar and 2 tablespoons granulated sugar.

Bake in a 350-degree oven for 1 hour. Allow to cool. Cut into squares and serve.


  1. Arqi Binum

    October 12, 2014 at 10:49 pm

    This looks sooooo yummy!
    I am planning on trying this recipe this upcoming Friday. However, I was wondering if I can substitute 1 can (300 mL) of condensed milk for 2 cups of sugar?
    Can’t wait to try this out!

  2. lisa

    July 24, 2014 at 1:46 pm

    Made it! It rocked. I used a shortening greased, glass pyrex 9×13 and lowered the oven to 325 and baked an hour. Came out fine, no sticking and it was cooked just right. So glad I had all of the ingredients on hand. Now I’ll have to restock that sweet rice flour so I can make this again and again.
    I ended up leaving it on the counter and not putting in fridge. I guess that’s ok.

    • zestuous

      July 24, 2014 at 6:38 pm

      I’m so glad you liked it! As for the fridge, I’m not sure what the USDA would recommend. I usually eat it at room temp for 24 hours. After that, I put it in the fridge if there is any left.

  3. lisa

    July 22, 2014 at 1:02 pm

    I scanned all the comments and didn’t see my question answered so here it is. Do the uneaten pieces need to be kept in the fridge?

    p.s. I have a friend who wrote a book and is giving away for free. If you want it go to

  4. Ana

    June 17, 2014 at 12:20 am

    Thank you for sharing your recipe , it was so easy to make it and it’s so good all my relative like it ! Again thank you!!! :)

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  6. Sarah Price

    May 12, 2014 at 10:00 pm

    Hello to all,
    Zestuous Thank you for sharing your recipe.
    I’d like to share my Gluten Free version adapted from your recipe.
    I baked mine with organic coconut flour and almond meal mixture and added shredded dried coconut (all were bob’s mill brand) also omitted the stick of butter but substituted it with half cup of organic coconut oil and cut the sugar in half, so i used 1 cup of sugar only.
    It came out amazingly delicious. My 7 year old started digging into it while it was still warm :)
    My whole family loved it.

    Bob’s mill coconut flour is very absorbing and makes it a very thick batter 2/3 cup of it should be sufficient, blend it in and wait for a minute before adding more coconut flour if you need thicker consistency. add very little amounts, trust me.

    I made another batch with sweet rice flour half the sugar and no butter, it was soft and chewy.

  7. Nikki

    May 12, 2014 at 4:07 pm

    Came here via Buzzfeed…. I can’t believe I finally found the cake that has haunted my tastebuds for years! Yay, and thanks!

    • zestuous

      May 12, 2014 at 6:15 pm

      Nikki, Thanks for stopping by. I hope you enjoy it.

  8. Kat

    May 12, 2014 at 3:40 pm

    Can the cream cheese be omitted or can something else be substituted for it? My husband can’t have cow’s milk or products made from cow’s milk.


    • zestuous

      May 12, 2014 at 6:15 pm

      I don’t know how it would turn out, but you could maybe substitute the cream cheese with silken tofu.

  9. Marieke

    May 12, 2014 at 10:34 am

    This looks so good!!

    Today I try to make it myself and I followed all the instructions very carefully but somehow mine stays very pudding-y on the inside. Do you have any idea how to fix this?

    • zestuous

      May 12, 2014 at 6:10 pm

      Two things come to mind:
      1) Maybe it needed to cook longer. Each oven is a little different. Keep it in the oven and check it every 5 minutes until it is more firm.
      2) Or there was too much liquid in the batter. Is it possible that you used a large can of pineapple instead of a small can? Or coconut milk instead of cream of coconut?

    • Anonymous

      October 15, 2014 at 6:40 pm

      Mine had a disgusting texture. Nothing like the picture. It wasn’t like pudding but more congealed.

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  11. Melissa

    May 9, 2014 at 1:00 pm

    Hi Christie,

    I’m writing because I’m a food editor at BuzzFeed and I’m currently working on a roundup of delicious Filipino recipes. I’d love to share a photo & recipe from your website in my roundup:

    With your permission, I’d make sure the photo included proper credit along with a link back to the recipe on your site. Would that be OK with you? Please let me know.



    • zestuous

      May 11, 2014 at 6:21 pm

      Hi Melissa,
      I sent you a private email. Please let me know if you didn’t receive it.

  12. mav

    April 24, 2014 at 10:44 pm

    i love to try the recipe so delicious, but shy to say i don’t have the oven at home.. i cook this in microwave oven?

    • zestuous

      May 6, 2014 at 8:06 pm

      I don’t think that would work Mav. If you give it a shot, let me know how it turns out.

  13. Sara Shemali

    April 15, 2014 at 7:37 pm

    I’m planning to try this, but do not have pineapple on hand. How should I adjust the recipe if I omit it?

    • zestuous

      April 15, 2014 at 8:23 pm

      The recipe calls for 1 cup milk. If you don’t plan to use the pineapple, measure the cream of coconut and milk together in a pitcher. Add additional milk, until the two combined equal 3 cups. Then continue the recipe as described. Enjoy!

  14. Winnie

    April 3, 2014 at 7:25 pm

    This recipe looks great! I can’t wait to try it out. How many servings can one tray provide though?

    • zestuous

      April 15, 2014 at 8:24 pm

      You can easily get 24 squares out of one pan…but it’ll be hard to only eat one square. :)

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  16. merry

    February 20, 2014 at 4:06 pm

    I tried your recipe and the instruction is confuse me it did not say only picture shows and how many minute and over temperature Anyway I just figure it out.

    • zestuous

      February 20, 2014 at 8:56 pm

      I’m sorry it was confusing. I appreciate your feedback. I added the oven temperature to the top of the recipe now.

  17. Chel

    February 1, 2014 at 5:26 pm

    I tried this today coz it looks good on the picture and I used just a regular rice flour not the sweet one. Mine didn’t turned out like you have on the picture and it cracked in the middle. I told my husband I hope it’s good and he tried it and he said it’s really good and I tried it myself, yummy! I will make this one if we have a party. Thanks for the recipe and thumbs up for this!

    • zestuous

      February 20, 2014 at 8:55 pm

      Thanks for the feedback Chel. Some Zesties were wondering how it would turn out with regular rice flour. I’m glad to hear it worked out.

  18. Roderick

    January 26, 2014 at 11:17 am

    I was wondering what type of cream of coconut you use ,is it sweetened or unsweetened and can you use a blender

    • zestuous

      January 28, 2014 at 9:52 pm

      I used sweetened. I usually buy the Goya brand:

      A blender should work fine. Just blend until smooth and pour it in the pan. Enjoy!

    • Roderick Dizon

      February 19, 2014 at 12:13 pm

      I made your recipe and I must say it taste fantastic!! Is it possible to use more crushed pineapple without affecting the cake? also I used the same pan you used. I greased it with oil but the cake still stuck on the wilton performance pan. can I use greased parchment paper? anyhow I can not get enough of your
      cake, starting to be selfish with my family lol kidding.

      • zestuous

        February 19, 2014 at 8:06 pm

        I’m so excited that you liked it! You should be able to add more pineapple. I would try 1/4 to 1/2 cup, but be sure to drain off the extra liquid from the extra pineapple. You can also use greased parchment. That will work great.

  19. mary

    January 18, 2014 at 2:25 pm

    Is it all right to use regular white rice flour instead of the sweet rice flour??

    • zestuous

      January 21, 2014 at 10:17 pm

      I’ve never tried it with regular white rice flour. I encourage you to try it and let the Zesties know how it turns out.


  20. Mona

    January 15, 2014 at 5:35 pm

    Hi this recipe looks amazing! I just want to make sure about the size of the pan because the one in the picture looks bigger than a 13 x 9. Thank you!

  21. iamrod

    January 11, 2014 at 12:29 pm

    this is the bomb!!! it reminded me of my hometown bibingka but with a twist of pineapple. my coworkers and friends loved it. i lessen the sugar to 1 1/2. and added shredded coconut in the mix and on top (i got it from sprouts grocery.). and oiled banana leaves before pouring in the pan. thought i’d share it. but thank you for this recipe!!!

    • zestuous

      January 13, 2014 at 5:23 pm

      iamrod, I love your extra touches and I’m glad you and your coworkers enjoyed it.

  22. Cherryl

    December 31, 2013 at 4:52 pm

    Ranu: you can use egg replacer. You can buy them at health food store.

    I tried making this last night. Not sure if it turn out right. But not giving up! Making the second set this weekend! Thank u for the recipe!

    • zestuous

      December 31, 2013 at 5:54 pm

      How did it turn out the first time? The consistency is very different than traditional American cake. It will be gooey-like, which is what makes it so yummy.


  23. renu

    December 30, 2013 at 11:46 pm

    is there a recipe with out eggs.

    • zestuous

      December 31, 2013 at 5:53 pm

      I’ve always used eggs in the recipe. I would recommend trying Cherryl’s suggestion of egg replacer. Please let me know how it turns out. I’d love to know.


  24. Menaka

    November 29, 2013 at 8:31 am

    Tried this yesterday. I wasn’t sure if my bibingka was cooked all the way. I used a wooden skewer to test but the middle of the bibingka was still wet. I baked for extra 10 minutes but it was still wet. Meanwhile the top was getting very brown and the sides were getting too hard while the crust got too dark. I had to take it out from the oven.
    My husband said the taste was good but not so the texture. I wonder what I did wrong:(

    Did you use just the cream of coconut, including its liquid or just the cream, minus the water?

    • zestuous

      December 2, 2013 at 7:11 am

      This is a very gooey, wet cake. It will never become dry like a regular-style cake. The top will brown and the center will stop jiggling and will spring back to the touch. That’s how you know it’s done. Use the full can of cream of coconut. I’m sorry your husband didn’t care for the texture.

      • Menaka

        December 5, 2013 at 9:52 am

        No worries. I just wanted to make sure I didn’t undercook it. My mother in law LOVED it so much that she had to freeze some of them. Didn’t want to eat it all in one day LOL. And my kids loved it too. My husband is just too fussy. He eats snacks to survive. And THAT explains a lot:)

  25. Marge

    November 5, 2013 at 9:23 pm

    Filipino Bibingka have some slices of salted egg. try it and take out the pineapple.

    • iamrod

      January 11, 2014 at 12:48 pm

      I’m sorry but not all filipino bibingka uses salted egg like my province in Region 2. It’s probably the tagalog’s who are using it

  26. Mary

    October 13, 2013 at 12:31 pm

    You can buy canned coconut cream at trader joes

  27. Carmen

    October 9, 2013 at 3:40 pm

    Tried this recipe today. It’s very good. Do you think the finished cake could be frozen for another time?

    • zestuous

      October 11, 2013 at 2:22 pm

      Thanks Carmen. I’ve never tried freezing it. I say go for it. I would suggest wrapping it in wax paper and then plastic wrap and then a plastic bag. That should keep the moisture out.

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  30. Edna

    August 5, 2013 at 3:10 pm

    I made this Bibingka recipe last nite for my playing card club (6people) We ALL love❤❤❤❤ it. I just put 1 1/2 cup of sugar..and hello, cream of coconut is in the mix drinks isle of the store (had to asked from a cashier..Lol). Soooo this bibingka will be forever in my lists of desserts recipe…Much Mahalo!!

    • zestuous

      August 5, 2013 at 8:02 pm

      Thanks Edna. Glad to hear it turned out great with less sugar.

    • Janna Bailey

      August 19, 2013 at 6:46 pm

      Making this tonight. Followed directions to the tee. I am going to take it to work tomorrow for my Filipino co workers and let them be the judge! Wish we could attach pictures to show you what we made.

  31. Geri

    August 5, 2013 at 10:49 am

    This looks delish! I can wait to try it! Do you drain the crushed pineapple before mixing it in with the other ingredients? Thank you!

    • zestuous

      August 5, 2013 at 8:00 pm

      No Geri. Go ahead and dump the entire can in…juice and all.

  32. Carmelita Verba

    August 3, 2013 at 11:21 pm

    I have tried the different Mochi cake recipes and my family just love them. Have to try this to see their reaction. This sounds yummy with the cream cheese and pineapple in the mix. Will also try flaked coconut instead of pineapple or maybe both like pins colada!

    • zestuous

      August 5, 2013 at 8:00 pm

      Sounds like a good idea Carmelita

  33. Ratih

    July 28, 2013 at 1:44 pm

    I am going to try this soon. I want to check to make sure if sweet rice flour = glutinous rice flour? Help to clear this out is greatly appreciated!! Thanks so much!!!

    • zestuous

      July 28, 2013 at 7:40 pm

      Hi Ruth. Yes, they are the same thing. I hope you love it as much as I do.

  34. Jennifer Koble

    July 26, 2013 at 4:57 pm

    Is the only coconut in the recipe the cream of coconut? From the pictures it looks like there might be shredded coconut incorporated. Could you add this for a big coconut fan???

    • zestuous

      July 26, 2013 at 5:02 pm

      There is no shredded coconut in the recipe. You might be seeing the crushed pineapple. But you can definitely add it to the batter or sprinkle it on top. Enjoy!

      • Jennifer Koble

        July 29, 2013 at 3:35 pm

        Thank you! Can’t wait to try this recipe. (:

  35. victoria

    July 26, 2013 at 6:46 am

    Thank you for this! My husband is half Filipino and his mom was born and raised there. Maybe this can score me some brownie points

    • zestuous

      July 26, 2013 at 8:21 am

      Victoria, you will definitely make brownie points with your husband and mother-in-law. They’ll probably ask you to make it all the time.

  36. Nathalie

    July 25, 2013 at 7:51 am

    I looove coconut!! will definitely try to make that cake!

  37. Diane

    July 24, 2013 at 6:45 pm

    I can’t wait to try this, my new son in law is Filipino and I’m sure he will love it.

  38. Ash- foodfashionparty

    July 23, 2013 at 9:39 pm

    I love Bibinka, never knew you could add cream cheese. These look perfect.

  39. Christine

    July 22, 2013 at 7:24 pm

    wow these look amazing! I used to love this small Filipino bakery that had all kinds of goodies but sadly they closed down. I’m going to have to try this!

    • zestuous

      July 24, 2013 at 9:04 pm

      Thanks Christine. I hope you like them. My mother-in-law came by for dinner last night and dug right into the pan. :)

  40. Diana

    July 22, 2013 at 4:27 pm

    Do you suppose this recipe would work ok with regular flour? Hope so…


    • zestuous

      July 22, 2013 at 6:24 pm

      I’m sorry to say, it won’t be the same. You need the sweet rice flour to have the unique consistency. You can find it in the Asian aisle at your grocery or Bob’s Red Mill makes it, which is usually sold in the gluten-free area. Whole Foods usually sells it in bulk, too.

      The cake may turn out with regular flour, but it won’t be bibingka. If you try it, let me know what happens.

      • Anonymous

        July 26, 2013 at 6:42 pm

        How about brown rice flour — would that work? I have a bag but don’t know what to do with it. Thanks!

        • zestuous

          July 27, 2013 at 8:56 am

          I’ve never tried it with brown rice flour, but it would be worth a shot. Let me know if it turns out.

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