clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
Bibingka Coconut Filipino Cake

Bibingka Coconut Filipino Cake

  • Author: Jessica
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 12 slices 1x


Bibingka is a Filippino Coconut cake made with rice flour and coconut milk that is traditionally served during Christmastime or for breakfast.

COUNTRY OF ORIGIN: The Philippines



2 cups regular rice flour

1 cup glutinous rice flour

11/2 cups light brown sugar

2 tablespoons baking powder

1/2 teaspoon salt

11/2 cans coconut milk (20.25 ounces)

1/2 cup whole milk

4 tablespoons butter, melted

5 eggs, beaten

For Topping

2 salted eggs, peeled and sliced lengthwise (optional)

2 ounces queso fresco (alternatively, cream cheese may be substituted)

3 tablespoons butter, melted

Shredded coconut

Granulated Sugar, to taste

Additional Items

Banana leaves (available in the frozen section of most Asian markets)

Cast iron pan (Alternatively, ramekins, or a round baking pans may be used)


  1. Preheat oven to 375 F.
  2. Prepare cast iron pan with banana leaf or parchment paper, making sure that leaves overlap to prevent batter from leaking onto pan.
  3. In a large bowl, combine rice flour, brown sugar, baking powder, and salt. Mix until well blended and set aside.
  4. In a stand mixer bowl or a separate large bowl, mix the melted butter, milk and coconut milk.
  5. Add the beaten eggs to the butter mixture and blend on a low speed until the mixture is smooth.
  6. Slowly add the dry ingredients to the bowl of wet ingredients and continuously stir on low until no lumps remain.
  7. Pour the batter into prepared cast iron pan and bake for 10 minutes.
  8. After 10 minutes, remove it from oven then place salted egg slices (optional) and cheese on top of the cake(s).
  9. Place back in oven and bake for an additional 20 minutes or until golden brown and toothpick comes out clean.
  10. Once finished baking, remove from oven and brush it with melted butter and sprinkle with sugar (to taste) and shredded coconut.
  11. Serve warm and enjoy!


This cake will keep up to 3 days at room temperature or up to 1 week in the refrigerator in an airtight container. Be sure to remove banana leaves from the cake before storing.