Bibingka is a traditional Filipino coconut cake that’s enjoyed particularly during the holiday season but can be savored year-round. This rich, dense cake is typically made with sweet rice flour, giving it a chewy texture, and infused with coconut, making it a tropical delight. Bibingka’s history is deeply tied to Filipino culture, where it is often served as part of the Christmas Eve celebration, called "Simbang Gabi." Vendors traditionally sell this cake outside churches, filling the air with its sweet aroma as families celebrate together.

Photo bypinterest

The unique texture of Bibingka, which is soft yet slightly chewy, comes from the use of rice flour. The coconut cream and eggs create a custardy interior, while a caramelized top adds a contrasting crunch. Pineapple adds a bright, fruity flavor to this version, complementing the richness of the coconut and the cream cheese used in the recipe.

While Bibingka is often associated with holidays, its ease of preparation makes it a great dessert or snack anytime. It can be served warm or at room temperature and pairs well with coffee or tea. Whether you’re familiar with Filipino cuisine or trying Bibingka for the first time, this tropical coconut cake offers a slice of cultural tradition in every bite.

Nutritional Information (Per Serving, Based on 10 Servings):

• • - Calories: 350 kcal
  • - Protein: 5g
  • - Carbohydrates: 45g
  • - Fat: 18g
  • - Fiber: 1g
  • - Sugars: 30g
  • - Sodium: 180mg

Storage Information:

Store any leftover Bibingka in an airtight container at room temperature for up to 2 days. To keep it longer, refrigerate for up to 4 days. Bibingka can also be frozen; wrap individual slices in plastic wrap and store in a freezer-safe container for up to 1 month. To serve, reheat in the microwave for 20-30 seconds or in the oven at 300°F (150°C) for about 5 minutes.

Photo bypinterest

Filipino Coconut Cake (Bibingka) Recipe

Ingredients:

• 3 1/2 cups sweet rice flour
• 1 tablespoon baking powder
• 1 15 oz can cream of coconutInstructions:
• 1 cup milk
• 1/2 cup butter, melted
• 3 eggs
• 1 tablespoon vanilla
• 1/4 cup brown sugar
• 2 1/8 cups granulated sugar
• 1 8 oz can crushed pineapple, drained
• 8 oz cream cheese, softened
• 2 tablespoons brown sugar (for sprinkling)
• 2 tablespoons granulated sugar (for sprinkling)

1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish or line with parchment paper for easy removal.
2. In a large mixing bowl, combine the sweet rice flour and baking powder. Set aside.
3. In a separate bowl, whisk together the cream of coconut, milk, melted butter, eggs, vanilla, brown sugar, and granulated sugar until smooth and well-combined.
4. Gradually add the dry ingredients into the wet ingredients, mixing just until incorporated. Be careful not to overmix.
5. Fold in the drained pineapple and softened cream cheese until evenly distributed throughout the batter.
6. Pour the batter into the prepared baking dish and spread it out evenly. Sprinkle the top of the batter with the 2 tablespoons of brown sugar and 2 tablespoons of granulated white sugar.
7. Bake in the preheated oven for 50-60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
8. Let the Bibingka cool slightly in the pan before slicing into squares. Serve warm for the best texture, or let it cool completely for firmer slices.

Photo byJonas DückeronUnsplash

This version of Bibingka with a touch of pineapple and cream cheese adds a modern twist to the traditional coconut cake. It’s rich, flavorful, and nostalgic, offering a taste of Filipino heritage while providing a delightful tropical dessert perfect for any occasion.