Bibingka – Filipino Coconut Cake Recipe

I enjoy experimenting with Filipino flavors. My Bigingka features sweet rice flour, cream of coconut, granulated sugar and lightly beaten eggs resulting in a delightfully delicate cake. As a Filipino Coconut Dessert, it reveals subtle tropical hints from melted butter and banana leaves. Its refined taste is simply unforgettable.

I’ve always been curious about exploring new flavors, and Bibingka quickly became one of my favorite Filipino treats. I first fell in love with this thin, unfrosted cake when I discovered how well 1 1/2 cups of sweet rice flour and 1 cup of cream of coconut can play together.

I mix in 1/2 cup of granulated sugar and 3 large eggs that I lightly beat, then add 2 teaspoons of baking powder and 1/4 teaspoon of salt. I stir in 1/2 cup of water and 1/4 cup of melted butter, and don’t forget to line the pan with banana leaves to get that extra authentic touch.

This Filipino Coconut Dessert is my spin on a toasted coconut cake recipe, leaning into the simplicity of Asian desserts without all the fuss. I always get excited about making it because it reminds me how easy and fun it is to transform basic ingredients into something special.

Why I Like this Recipe

I like this Bibingka recipe for several reasons. First, I really dig the unique flavor combination. The mix of cream of coconut and sweet rice flour creates such a rich, tropical taste that makes me feel like I’m on a little island getaway every time I eat it.

Another thing is how simple and straightforward the whole process is. I appreciate that you dont have to be a master chef to pull it off, which makes it perfect for when I want something homemade but not super complicated.

Also, I love the subtle aroma the banana leaves add. They give the cake an earthy, authentic vibe that makes it feel extra special and true to its roots.

Finally, its a comfort dessert for me. There’s something really warm and inviting about its unfrosted, light style that reminds me of family gatherings and fun memories.

Ingredients

• Sweet Rice Flour: Supplies lots of carbohydrate for energy and gives a light tender cake texture.
• Cream of Coconut: Adds natural sweetness, rich coconut flavor and a bit of healthy fat.
• Granulated Sugar: Provides a sweet punch and quick energy for a well balanced taste.
• Eggs: Offers protein and helps bind the ingredients for a smooth cake.
• Baking Powder: Leavens the cake making it soft, airy and evenly risen.
• Melted Butter: Enhances flavor, adds moisture and creates a tender crumb.
• Banana Leaves: Infuse a subtle earthy aroma and prevent the cake from sticking.
• Water: Aids in mixing all ingredients and achieving a smooth batter consistency.

Ingredient Quantities

• 1 1/2 cups sweet rice flour
• 1 cup cream of coconut
• 1/2 cup granulated sugar
• 3 large eggs, lightly beaten
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup water
• 1/4 cup melted butter
• Banana leaves for lining the pan

How to Make this

1. Preheat your oven to 375°F. Grease an 8-inch pan and line it completely with banana leaves, trimming them if needed.

2. In a medium bowl, sift together the 1 1/2 cups sweet rice flour, 2 teaspoons baking powder, and 1/4 teaspoon salt.

3. In a separate big bowl, lightly beat the 3 large eggs and stir in the 1/2 cup granulated sugar until the mixture looks smooth.

4. Add in the 1 cup cream of coconut, 1/2 cup water, and 1/4 cup melted butter to the eggs and sugar mixture. Mix well.

5. Gradually combine the sifted dry ingredients with the wet ingredients. Stir until just mixed. Be careful not to over mix.

6. Pour the batter into the prepared pan, using a spatula to spread it out evenly.

7. Bake in your preheated oven for about 25 to 30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.

8. When done, remove the cake from the oven. Let it cool slightly in the pan before serving.

9. Slice and serve warm. Enjoy your Bibingka while its rich coconut flavor is fresh and delicious.

Equipment Needed

1. Oven (should be set at 375°F)
2. 8-inch cake pan
3. Banana leaves to line the pan
4. Medium bowl for sifting the dry ingredients
5. Large bowl for beating the eggs and sugar
6. Sifter for the rice flour mix
7. Measuring cups and spoons
8. Spatula for stirring and spreading the batter
9. Toothpick for checking doneness

FAQ

Bibingka – Filipino Coconut Cake Recipe Substitutions and Variations

• For sweet rice flour, you can try using glutinous rice flour if you cant find the original ingredient.
• Instead of cream of coconut, mix regular coconut milk with a few extra tablespoons of sugar to achieve that thick, sweet texture.
• If you dont have baking powder, you can substitute it with 1/2 teaspoon baking soda plus 1/2 teaspoon lemon juice to get a similar rising effect.
• You can swap melted butter with coconut oil if you want to boost the coconut flavor in your Bibingka.
• Finally, if you fancy extra coconut essence, use coconut water instead of plain water.

Pro Tips

1. Try siftin the flour and other dry ingredients a couple of times to keep them lump-free; trust me this little step can make a big differrence in the final texture.
2. Make sure your eggs are at room temp before you mix them in with the other ingredients. It helps them blend better and can even make your cake a bit lighter.
3. If your banana leaves are a bit stiff, quickly pass them over an open flame or a hot pan so they become more flexible and easier to line your baking pan with.
4. Don’t overmix once you combine everything – a few lumps here and there is totally fine and helps keep the cake nice and soft.