Bibinka Filipino Coconut Cake Recipe

I absolutely love this recipe because it’s a delightful fusion of textures and flavors, from the creamy coconut milk to the sweet, moist crumb that reminds me of cozy, tropical afternoons. Plus, the option to add toppings like grated cheese or sugar gives it a versatile twist that’s perfect for any mood or occasion.

A delightful coconut cake known as bibinka captures the rich tastes of coconut milk and melted butter. Rice flour gives it the lightness of a cake, yet bibinka has substance.

It can be served warm or at room temperature. It is a cake best shared with friends because it makes a lot.

A single recipe yields two 9-inch cakes or one thick 9×13 cake. Bibinka is best eaten within a day or two, but it can be cooled and frozen for a month.

Just wrap it well and keep it in a freezer bag to keep the moisture in.

Ingredients

Gluten-free rice flour yields a tender, chewy result—everything you’d want from an all-purpose flour.

Sugar, in granulated form, is what makes the cake sweet.

But it does more than merely sweeten.

When the batter is being made, it serves to hold the ingredients together.

And when the cake has been baked, it caramelizes in the oven to form a thin crust on the outside of the cake with an interior that is moist and tender.

Milk from Coconuts: Adds rich creaminess and a mild sweetness that tastes of coconut.

Butter: Gives a moist, tender crumb in cakes.

Baking Powder: Causes the cake to rise and be light and fluffy.

Eggs: Hold ingredients together and supply liquid and richness.

Coconut flavor and texture come from the shredded coconut.

It supplies a nutty, chewy mouthfeel.

Coconut milk, on the other hand, is so creamy it can serve as a base for any coconut-flavored dish or cocktail.

The leaves of the banana plant give a genuine aroma and presentation.

Cheese That Has Been Grated: Counterbalances sweetness with a savory jolt.

Ingredient Quantities

• 1 cup rice flour
• 1 cup granulated sugar
• 3/4 cup coconut milk
• 3/4 cup water
• 1/4 cup butter, melted
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 1/4 cup shredded coconut (optional)
• Banana leaves or parchment paper for lining
• Butter for greasing
• Grated cheese (optional, for topping)
• Sugar (optional, for topping)

Instructions

1. Set your oven to 375 degrees Fahrenheit (190 degrees Celsius) to get it hot and ready. While the oven is heating up, take a baking dish and line it with banana leaves, if you have them. If not, parchment paper will do and is what I used. Grease the lining and the dish itself with butter.

2. In a big mixing bowl, put together the rice flour, granulated sugar, baking powder, and salt. Mix well to guarantee the dry ingredients are evenly distributed.

3. In another bowl, lightly beat the eggs, then mix in the coconut milk, water, and melted butter. Stir together until the mixture is uniform.

4. Combine the wet ingredients and the dry ingredients, stirring until the mixture is smooth and free of lumps.

5. If you are using it, fold the shredded coconut into the batter. Make sure it is evenly distributed before you pour the batter into the loaf pan.

6. Pour the batter into the prepared baking dish, spreading it evenly with a spatula.

7. Put in the oven that has been preheated and bake for approximately 30 to 40 minutes. The goal is for the top to be golden brown and for a toothpick that is inserted into the center to come out clean.

8. Remove the Bibinka from the oven and let it cool slightly in the pan for about 5 minutes.

9. Before serving, you can opt to warm the Bibinka and top it with grated cheese or extra sugar, depending on your preference.

10. Cut into squares or any shape you desire and serve warm. Enjoy your Bibinka, made right in your own home!

Equipment Needed

1. Oven
2. Baking dish
3. Banana leaves or parchment paper
4. Bowl (for dry ingredients)
5. Bowl (for wet ingredients)
6. Whisk or fork (for beating eggs)
7. Spatula
8. Loaf pan
9. Measuring cups
10. Measuring spoons
11. Toothpick (for testing doneness)

FAQ

• What type of rice flour should I use?For the best texture, employ ordinary rice flour. It is not advised to use sweet rice flour or glutinous rice flour because they vary in texture and binding attributes.
• Can I substitute coconut milk with another type of milk?For an authentic Bibinka flavor, coconut milk is a must. You can use whole milk or almond milk if you have to, but know that you are changing the taste.
• Is it necessary to use banana leaves for lining?The traditional way to present food is using banana leaves, which offer a one-of-a-kind smell. If you can’t find banana leaves, you can use parchment paper in their place.
• Can I make Bibinka ahead of time?Enjoying Bibinka at its freshest is best, but you can also make it a day ahead of time. Keep it in a room-temperature, airtight container, and warm it slightly before serving.
• Is shredded coconut necessary in the batter?Adding shredded coconut is totally optional, but it really adds a great texture and a more intense coconut flavor to this cupcake. If you’re a coconut fan, include it!
• What kind of cheese is recommended for topping?Typically, a cheese with a mild flavor such as white cheddar or Edam is used. Any cheese that melds well and complements the sweetness will work.

Substitutions and Variations

You can replace rice flour with glutinous rice flour if you want a chewier texture.
Granulated sugar: For a deeper flavor, use coconut sugar. For more of a caramel-like taste, try brown sugar.
Coconut milk: Use less coconutty evaporated milk for an almond-milk dairy-free alternative.
Margarine or coconut oil may be used in the place of butter for a different fat source.
Coconut, shredded: If you can’t get it, you can leave it out or substitute chopped nuts for a similar texture.

Pro Tips

1. Use Fresh Ingredients Ensure the coconut milk and shredded coconut are fresh for the best flavor. Fresh ingredients can significantly enhance the taste and aroma of your Bibinka.

2. Banana Leaves for Authenticity If you can find banana leaves, they not only add an authentic flavor but also prevent the Bibinka from sticking to the pan. Slightly heat the banana leaves over a flame to make them more pliable before lining the pan.

3. Smooth Batter To avoid a grainy texture, thoroughly mix the batter until smooth. You can sift the rice flour before mixing it with the other dry ingredients to prevent lumps.

4. Monitor Baking Time Keep a close eye on the Bibinka as it bakes, especially towards the end of the baking time. Ovens can vary, and you want to avoid over-baking, which can lead to a dry dessert.

5. Topping Variations Experiment with different toppings like toasted coconut flakes or a sprinkle of brown sugar for added texture and flavor. You can also try a combination of cheese and sugar for a delightful sweet-savory contrast.