Bibingka – Filipino Coconut Cake

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  • Bibingka - Filipino Coconut Cake

Last updated September 3, 2018

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 Zestuous

Sweet 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.

mixing bowl with creamed cream cheese and sugar

The batter

Like many baking recipes, this one starts with creaming together sugar and fat. Instead of butter, use cream cheese. We’ll add the butter in later.

Once the two are nice and smooth, beat in the eggs one at a time.

You can use a spoon or a hand mixer, but I find I get the smoothest texture by using my stand mixer.

mixing bowl filled with bibingka batter

Next, add in the remaining ingredients. Use the whole can of pineapple, juice and all.

Be gentle stirring in the rice flour, so it doesn’t end up all over the counter.

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.

Here’s where the butter comes in, along with milk and cream of coconut.

Be sure to use cream of coconut instead of coconut milk. It has a different consistency. You can find cream of coconut near the alcohol and pina colada mix.

pan filled with bibingka batter, sprinkled with sugar

Pour the batter into a greased pan. I usually bake it in a 13×9 pan, but my Pops likes preparing multiple batches in mini aluminum pans, so he can give them away to family.

After it bakes, the texture will be sticky. It’s not like traditional American cake. It has an ooey gooey texture that is irrisistable.

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

Other Filipino Recipes

Bibingka - Filipino Coconut Cake from Zestuous

Bibingka – Filipino Coconut Cake

Course: Dessert
Cuisine: Filipino
Keyword: bibingka, cake, Filipino
Prep Time: 15 minutes
Cook Time: 1 hour
Servings: 20
Calories: 392 kcal

My favorite Filipino dessert by far is Bigingka. It’s a thin, unfrosted cake made with sweet rice flour and cream of coconut.



  • 8 oz cream cheese
  • 2 cups granulated sugar
  • 3 eggs
  • 3 1/2 cups sweet rice flour (1 lb.)
  • 1 tbsp baking powder
  • 1/2 cup butter melted
  • 1 tbsp vanilla
  • 15 oz can cream of coconut
  • 1 cup milk
  • 8 oz can crushed pineapple


  • 1/4 cup brown sugar
  • 2 tbsp granulated sugar


  1. Preheat the oven to 350F degrees. In a large bowl, cream together the cream cheese and sugar.
  2. Stir in the eggs, one at a time.
  3. Mix in the remaining ingredients and stir, until smooth.
  4. Pour into a greased 13x9 pan. Sprinkle with brown sugar and 2 tablespoons granulated sugar.
  5. Bake in a 350-degree oven for 1 hour. Allow to cool. Cut into squares and serve.
Nutrition Facts
Bibingka – Filipino Coconut Cake
Amount Per Serving
Calories 392 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 8g50%
Cholesterol 50mg17%
Sodium 103mg4%
Potassium 140mg4%
Carbohydrates 64g21%
Fiber 1g4%
Sugar 40g44%
Protein 3g6%
Vitamin A 355IU7%
Vitamin C 1.1mg1%
Calcium 63mg6%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.
By |2018-09-03T13:19:28-07:00July 22, 2013|


  1. Jason de Ocampo April 17, 2020 at 10:07 am - Reply

    This recipe and version of bibingka is definitely a keeper… thank you for sharing it! Even my kids who don’t like any kind of rice desserts loved this. Will definitely make this on special occasions!

  2. Veronica March 25, 2020 at 10:20 pm - Reply

    Can I bake these in muffin tins? If so do they puff up a lot?

    • Lori March 26, 2020 at 3:06 pm - Reply

      They do not puff up hardly at all. Just slightly.

  3. Carol Jupiter February 6, 2020 at 9:48 am - Reply

    I Cannot Wait To Try This Recipe, I Would Like To ask One Question, What The Banana Leaves Do!!!, If its important I would like to try and find them before I start with the recipe

    • Paul June 2, 2020 at 8:50 pm - Reply

      It will provide a beautiful tropical scent and keep it moist. It’s already good without it but elevated even more with it.

  4. […] […]

  5. Rej June 15, 2019 at 2:52 am - Reply

    This one looks like bibingkang malagkit based on the photo. There are a few variety of bibingka, perhaps the most traditional one is the bibingkang galapong (round one, puffed, drier texture variety). I am keen to try this recipe as I love the spin of putting cream cheese and pineapple in it. I’m a Pastry Chef and I bake only gluten free. I am Filipina but based in Australia:)

  6. Mark June 12, 2019 at 9:04 am - Reply

    Hello … trying this recipe:) my girlfriend always does the baking in the house … I will let you know if we love it and it becomes a permanent recipe in our bake book

    • Mark June 13, 2019 at 7:54 am - Reply

      Just letting you know this was very delicious!!!

      • Rose Camacho October 8, 2019 at 1:01 pm - Reply

        Does it need the pineapples? Can I leave it out?

  7. Aaron Redding April 21, 2019 at 7:48 am - Reply

    I only have it 4 stars because I haven’t been able to make it with sweet rice flour yet. It’s a delicious recipe. I made it with brown rice flour. It took 30 minutes longer to bake than the recipe states. I know ovens can vary, but that difference in time was quite a lot. I made it again using cassava and it only took an hour and ten minutes, which is an acceptable variance given the differences in our ovens. Nonetheless, the cakes turned out fabulous! Great recipe!

  8. Anonymous February 8, 2019 at 8:56 am - Reply

    Just curious. You stated that neither you nor your husband are Filipino, so how is it that your family and father in law is? Confused.

  9. Henrietta January 20, 2019 at 2:11 pm - Reply

    I don’t know what this is but it’s not bibingka. Still tastes kinda good, just don’t expect Bibingka

    • Christie Vanover January 31, 2019 at 11:30 am - Reply

      Really? My family is Filipino, and this is the bibingka recipe we have used for years. Read through the rest of the comments. Many people agree this recipe is a keeper.

  10. Becca November 30, 2018 at 2:27 pm - Reply

    Do you use salted or unsalted butter?

  11. Carmen Chiuz November 4, 2018 at 9:35 am - Reply

    Never mind it just popped! Thank you I will try it now, let you know he results

  12. Carmen Chiuz November 4, 2018 at 9:34 am - Reply

    Hi Zestuous! I’ve been looking at the information, but I am not able to find the list of ingredients and amounts to use???

  13. Donna Firebaugh May 19, 2018 at 8:03 pm - Reply

    Wow! Followed your recipe and just awesome goodness! Thank you for sharing. Wish I could post a picture.

  14. Beth April 27, 2018 at 10:07 pm - Reply

    I’ve ate some of the bibingka I bake and it is really yummy 😋. Thanks again for your recipe.

    • zestuous May 13, 2018 at 9:45 am - Reply

      So glad you enjoyed it.

    • Lisa Macapinlac Rockefeller April 13, 2019 at 12:25 pm - Reply

      Amazing bibingka! Love it.

      • Teri Cristobal September 13, 2019 at 12:35 am - Reply

        I am a Hawaii born Ilocano Filipino and I love this bibingka recipe! Great recipe! My Filipino father requests it all the time and so I make it for family gatherings. For Hawaii locals, bibingka is like butter mochi… a local dessert favorite. This recipe stands out with the use of cream cheese and pineapple. It’s delicious! Thanks for sharing!! The only change I made is the addition of 10 minutes to the baking time.

  15. Beth April 27, 2018 at 9:34 pm - Reply

    I’ve just bake the bibingka an hour ago and i’ts cooling down now. I can’t wait 😊 to taste it. I don’t put any cream cheese because I don’t have it and I don’t have butter so I put canola oil instead. I hope it will taste good and thanks 🙏 for sharing your recipe to us, I really appreciate it 😃.

  16. filipino green cake - Pinoy February 24, 2018 at 5:30 am - Reply

    […] Bibingka – Filipino Coconut Cake from Zestuous […]

  17. […] What it is: Sweet coconut cake. Why it’s awesome: Rice flour + coconut cream = a Filipino Christmastime treat that’s delicious enough to eat year-round. Recipe here. […]

  18. tibbs February 3, 2018 at 9:53 pm - Reply

    Is the pineapple drained before addition with the other ingredients?

    • zestuous February 4, 2018 at 12:01 pm - Reply

      No. You just dump the whole can in.

    • Maven April 26, 2018 at 10:01 pm - Reply

      I am an unexperienced cook, but when i tried this recipe my family loved it. I even tried putting sweet coconut string instead of pineapple on which is available in asian stores… It was yummilicious!!!

  19. […] but the rice flour is a must: Kawaling Pinoy Recipe, Panlasang Pinoy Recipe, New York Times Recipe, Zestuous Recipe. Asian in America Mag has a version of mini bibingka that are cooked in muffin tins with banana […]

    • Aaron Redding April 6, 2019 at 7:48 am - Reply

      I was worried about making this cake, as it was new to me. I gave this recipe 5 stars based on ease of following instructions and the amazing flavor. The only issue I had was bake time. It took me an extra 30 to bake, but bake times vary from oven to oven and location to location.

  20. Carlos Dube November 7, 2017 at 2:17 am - Reply

    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!

    • bing January 18, 2018 at 1:57 pm - Reply

      You can always use google for the conversion which I did many times.

  21. Jean November 5, 2017 at 7:08 am - Reply

    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!

  22. LC July 6, 2017 at 9:37 am - Reply

    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 July 7, 2017 at 9:49 am - Reply

      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 August 28, 2017 at 6:55 pm - Reply

      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.

      • zestuous August 30, 2017 at 7:09 pm - Reply

        Thank you. I love hearing how people adapt the recipe. The toasted coconut sounds great.

  23. Lanna West June 14, 2017 at 6:17 pm - Reply

    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 June 15, 2017 at 8:22 pm - Reply

      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.

  24. Joy May 16, 2017 at 9:33 pm - Reply

    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!

  25. Daniel February 20, 2017 at 9:52 pm - Reply

    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 March 3, 2017 at 12:21 pm - Reply

      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 March 4, 2017 at 8:44 am - Reply

        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 March 9, 2017 at 8:18 pm - Reply

        Yes….sweet rice creates a sticky consistency

    • Anonymous May 8, 2017 at 4:07 pm - Reply

      What is the serving size?

  26. nad January 23, 2017 at 8:20 am - Reply


    Can I substitute greek yogurt for the cream cheese? thanks

    • zestuous January 28, 2017 at 2:49 pm - Reply

      It might change the consistency a little, but it’s worth trying.

    • Anonymous July 7, 2017 at 4:12 pm - Reply


  27. Heather December 16, 2016 at 8:56 pm - Reply

    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!

    • zestuous January 28, 2017 at 2:50 pm - Reply

      I’m glad to hear it worked well with coconut cream, too. Thanks for sharing.

  28. First blog post – Filipino Foods December 13, 2016 at 6:32 am - Reply

    […] […]

  29. Ebony November 28, 2016 at 6:53 am - Reply

    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?

    • Lina August 28, 2017 at 7:01 pm - Reply

      I added 1/2 a cup more sweet flour. Less gooey

  30. Lynn October 11, 2016 at 1:38 pm - Reply

    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 December 30, 2017 at 11:13 pm - Reply

      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.

  31. […] […]

  32. […] Get more detailed instructions here. […]

  33. Fina Tan March 9, 2016 at 2:25 am - Reply

    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.

  34. Mel February 28, 2016 at 7:54 am - Reply

    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!

  35. Mic February 19, 2016 at 10:00 pm - Reply

    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!

    • zestuous February 20, 2016 at 8:58 am - Reply

      Freezing it should work just fine. Just let it come back to room temperature before serving it. I hope everyone enjoys it!


      • Cherryrose February 20, 2016 at 4:11 pm - Reply

        Hello…I just made one right now!!! A million thanks!!! So perfect and yummy!!! God bless😊

    • Anonymous May 5, 2017 at 1:48 pm - Reply

      It would taste doughy when frozen. Make it a day or 2 ahead, it should be fine!

  36. Faith November 7, 2015 at 11:50 am - Reply

    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 November 8, 2015 at 7:45 am - Reply

      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 November 18, 2015 at 3:17 pm - Reply

        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.

        • zestuous December 23, 2015 at 9:51 am - Reply

          Thanks for letting us know that the coconut oil works. I’m glad your coworkers liked it. The mango option sounds great!