Bibingka – Filipino Coconut Cake

Bibingka - Filipino Coconut Cake

My 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. You can find cream of coconut near the alcohol and pina colada mix.

Other Filipino Recipes

Chicken and Pork Adobo




Avocado Ice Cream

Avocado Ice Cream


Bibingka – Filipino Coconut Cake

Bibingka – Filipino Coconut Cake


  • one 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
  • one 15-oz. can cream of coconut
  • 1 cup milk
  • one 8-oz. can crushed pineapple
  • Topping
  • 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.



  • tibbs says:

    Is the pineapple drained before addition with the other ingredients?

  • Carlos Dube says:

    I would greatly appreciate it if you would give us the conversion of the weight in grams of all the ingredients to prepare your recipe? Thank you very much and greetings from Spain!

  • Jean says:

    I made this recipe last week, and everyone liked it! I made exact measurements but i used combination of brown sugar and shredded coconut for toppings. Its delicious when its freshly baked, but the flavor is even more blended when kept in the fridge for 24 hours. Thank you for the recipe, i will be making this again!

  • LC says:

    I tried this twice, halving the recipe both times. Both times I used coconut cream rather than cream of coconut because I haven’t been able to find it easily. The first time, I baked it for exactly 1 hr and it wasn’t until it cooled and I cut into it that I realized the middle of the 8×8 pan was underdone! I stuck it back in for another 40 minutes to try to salvage it. The flavor was good, texture was still too gooey, but the entire pan still disappeared over a couple days on the counter.

    I made it again a second time, also halving the recipe, and I baked it for 1 hr and 15 minutes. For the last 5 minutes, I had to put foil loosely over the top to prevent it from browning too much. I also added about 1/4 c of unsweetened shredded coconut. I brought it to a family gathering and it was gone in about 3 minutes!

    I’ll make it again this weekend and make the full recipe, using coconut cream. I had a request to make it thinner, so I will do as someone else suggested and use a 13×9 and 8×8. Oh, I also lined the pans with a banana leaf (only $0.99 at asian markets in the freezer section).

    • zestuous says:

      I’m so glad it was a hit. I like the banana leaf idea. Since you have an Asian market near you, you should be able to get cream of coconut there. The consistency will be gooey because of the sweet rice flour. I look forward to hearing how this weekend’s version turns out.

    • Lina says:

      Oh my this bibingka is the best ever. I didn’t follow the recipe completely because I don’t like it to be too sweet, so I just put one cup sugar instead of two. But I added toasted coconut into the mixtures ( 1 1/2 cup) which I toasted myself in the oven.350 degrees for about 8 to 10 minutes till golden brown. I also added half a cup more sweet rice flour. Thanks for this awesome and delicious recipe?❤️
      I will be making again.

  • Lanna West says:

    Hi! This recipe sounds DELISH but I was looking at a different recipe that uses evaporated milk. Any thoughts and/or suggestions about using regular milk vs evaporated?

    • zestuous says:

      Lanna, I’ve never tried it with evaporated milk, but it should turn out just fine. Just be sure to use cream of coconut and not coconut milk.

  • Joy says:

    Hi, there. My husband is half Filipino and bibingka is his favorite dessert. I used your recipe, but made some alterations–used a half cup less sugar, 11oz sweetened condensed coconut milk (my store was out of the cream of coconut), and I cut up fresh pineapple and threw it in. Also added coconut shavings into the mixture. Turned out great! Husband and the entire family loved it. Thanks so much!

  • Daniel says:

    Great reciepe and story. My neighbor is Filopino and he made the same thing but it was a little different. I love to bake so when I came accord your reciepe I decided to make it. I had a little fun trying to find the cream of coconut but I found it at Trader Joes. I totally follow your reciepe except I added a little more pineapple and I also sprinkled some coconut shavings and let me tel you it is incredible. My sons friend is Filipino and he gave me a 9 out of 10. Thank you for sharing your story and reciepe. Love it….

    • Amy Guyette says:

      I found there to be way too much for a 9×13, so the middle never set up completely, and the edges got dry. Also it cooked over making kind of a mess in the oven. I also could not find sweet rice flour so I used white rice flour, is there a difference?

      • zestuous says:

        Sweet rice flour is different than white rice flour. It will definitely change the final result. You should be able to find sweet rice flour in the Asian section of your grocery or in the health food aisle. If your grocery doesn’t carry it, it can usually be found at Whole Foods or an Asian market. It’s also on Amazon.

      • Nancy says:

        Yes….sweet rice creates a sticky consistency

    • Anonymous says:

      What is the serving size?

  • nad says:


    Can I substitute greek yogurt for the cream cheese? thanks

  • Heather says:

    Seems like i am the only person who used coconut cream instead of cream of coconut due to the fact that i had no idea there was a difference. Well i am pleased to announce it is still delicious. I would imagine it is not as sweet as the original but was good to le since i dont like super sweet. Thank you for sharing!

  • Ebony says:

    Thanks for this recipe. I would like to try but was wondering if there was anything I can cut down some so it’s not so gooey?

  • Lynn says:

    I made this over the weekend for a party. Although everyone loved the taste, I was disappointed in the result. First the top didn’t brown as nice as in the picture. It was just light yellow with a only a few scattered spot where the brown sugar landed showing more brown. I made it the night before. Kept it in the brownie pan that came with a cover. I waited for the cake to completely cool down before I put the lid on to prevent condensation. Next day, the cake sweat and the top was very sticky when I tried to cut it. What did I do wrong?

    • Bing says:

      If you want it to be brown a little bit then use the broiler but you have to watch it because you don’t want your bibingka to be burnt.

  • Fina Tan says:

    A common Filipino delicacy/pasalubong all year round. I would love to try your version of these bite-size bibinka. Bet they taste as good as it looks. Yellow on the insides and slightly brown on top. Thanks for sharing.

  • Mel says:

    Hi Christie, thank you so much for sharing this recipe! Can’t remember what I was searching for that led me to your blog. But this recipe had been a weekly staple since then, I think for about a month now. Changes I made from first try so I never got to do your exact recipe – 1/4c less sugar, 20oz crushed pineaaple (half drained), salted butter or margarine (not indicated above), LOTS of grated cheddar cheese for topping, no sugar topping. The sweetness is just about right for us. It’s also requested to have it thinner, so I use a 9×13 and an 8×8 or 3 8×8 for 1 recipe.

    Being a Filipino, I find your story about your first Filipino potluck hilarious. I’m a picky eater and I can relate with how you felt LOL! Oh, and I love avocado ice cream too!

  • Mic says:

    Hi, am excited to try this recipe… I’ve had it ‘pinned’ for over a year! I’ll be making enough for 100 (Parish Priest’s bdy!) Question: can it be cut and frozen?
    Thank you!

  • Faith says:

    Hi, can’t wait to try your recipe. Actually, I’m prepping the ingredients right now. Just one question: can I substitute coconut oil for butter? And what ratio?

    • zestuous says:

      Hi Faith, I’ve never tried it with coconut oil. I would try using 1/3 cup of oil instead of butter. Please let me know if it works. Others might like to try that substitution, too.

      • Faith says:

        I used the 1/3 cup coconut oil and it turned out great! I didn’t have a big enough pan, so I also made some on mini cupcake molds, and brought about a dozen to work. Everyone loved it.

        I’m thinking of experimenting with crushed mango + crushed pineapple next time.

  • mems says:

    Hi! I stumbled across this recipe while searching for ways to use up my leftover rice flour. However, mine’s not the sweet rice flour, just regular. If I use the regular instead, are there any additions to the recipe that I should make?

  • Alexandra says:

    I tried your recipe last night and it was so good! Thank you for posting this!

  • Aleka says:

    This recipe is extremely similar to Butter Mochi except with the added cream cheese. Nice twist. I’ve always had my Bibingka the traditional way with rice. I’ll give this recipe a try.

    Mahalo for sharing

  • Leslie says:

    I’ve made Mochiko cake with a simple recipe, but the cream cheese and pineapple are a nice touch. I call it bibingka supreme. Looks delicious! I’ll have to try this one. Thanks!

  • Kerri says:

    I was so happy to find this. It was at a potluck I went to and was so good I wanted to learn to make it.
    Made one change to it. Instead of pineapple we used a can of sweetened condensed milk. It turned out great.
    Thank you for sharing.

  • Lindsay says:

    I grew up in Hong Kong and our Amah, Jane would spoil us rotten with babingka. We’ve lost touch over the years (though I wish we hadn’t) and was kicking myself for not learning her recipes.

    For years, and I mean YEARS I have been craving babingka. I’ve tried and failed many times. And then I found your post. It was like heaven on earth! Magic happened in my oven today. Pardon my dramatics…with tears in my eyes I enjoyed my first successful homemade babingka.

    This was thicker than Janes, and slightly different. But sooooo close I cried.

    Thank you!!!!!!! It’s perfect. And it’s a keeper.

    I could not find sweet rice flower so I used regular rice flour and it tasted like sheer perfection to me. If I find sweet, I’ll try again and see if I can get it even closer to janes beloved recipe.

  • paul w says:

    Hi Thank you so much for this recipe! it was so delish!! I did it first with a regular rice flour, but it was not good, it is still edible, but with sweet rice flour it was perfect!!!!! Thank you so much!

  • Kimmi says:

    Hey there. This looks wonderful but I bake for my dad who is diabetic. Any tips or knowledge on whether the different sugar free options would work? My family tries to only use stevia if we can manage. Thanks.

  • Lynne says:

    This sounds yummy! Will try to make this one, as I have a friend that asked for some Filipino desserts for the holiday. I bet my hubby’s nephew will love this as he loves the cassava cake. Thanks. Will post for the outcome! Merry Christmas.

  • Enz F says:

    The crushed pineapple is wonderful addition to the bibingka. Adding cream cheese is also a brilliant idea. I love the way you tweaked the ingredients. 🙂

  • Lori says:

    I intend to make this for my husband’s Filipino family this Christmas. Being white, if love to impress with this dish. When you add the pineapple, do you just stir it to mix? Or do you use a hand mixer to purée the mixture? Thanks!

    • zestuous says:

      Lori, you will definitely impress them. You can just use a wooden spoon to stir in the pineapple.

      • Lori says:

        Just realized I never posted how it went. His mother loved it. She said it took her right back to the Islands. I’ve been commissioned to make it for Thanksgiving in a few weeks and I just came back to find the recipe again. Thanks!

  • Arqi Binum says:

    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!

  • lisa says:

    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 says:

      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.

  • lisa says:

    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

  • Ana says:

    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!!! 🙂

  • Sarah Price says:

    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.

  • Nikki says:

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

  • Kat says:

    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.


  • Marieke says:

    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 says:

      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 says:

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

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  • Melissa says:

    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.



  • mav says:

    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?

  • Sara Shemali says:

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

    • zestuous says:

      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!

  • Winnie says:

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

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  • merry says:

    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.

  • Chel says:

    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!

  • Roderick says:

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

    • zestuous says:

      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 says:

      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 says:

        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.

      • Anonymous says:

        You can use banana leaf and grease it with coconut oil.

  • mary says:

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

  • Mona says:

    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!

  • iamrod says:

    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!!!

  • Cherryl says:

    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 says:

      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.


  • renu says:

    is there a recipe with out eggs.

    • zestuous says:

      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.


  • Menaka says:

    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 says:

      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 says:

        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:)

  • Marge says:

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

    • iamrod says:

      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

  • Mary says:

    You can buy canned coconut cream at trader joes

  • Carmen says:

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

    • zestuous says:

      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.

  • Edna says:

    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!!

  • Geri says:

    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!

  • Carmelita Verba says:

    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!

  • Ratih says:

    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!!!

  • Jennifer Koble says:

    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???

  • victoria says:

    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

  • Nathalie says:

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

  • Diane says:

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

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

  • Christine says:

    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!

  • Diana says:

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


    • zestuous says:

      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.

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