Description
Bibingka is a beloved Filipino coconut cake, known for its rich, creamy texture and irresistible tropical flavor. Made with sweet rice flour, cream of coconut, and crushed pineapple, this cake is a perfect blend of softness and sweetness. Topped with a caramelized sugar crust, it offers a delightful contrast of textures with every bite.
Ingredients
8 oz cream cheese
2 cups granulated sugar
3 eggs
3 ½ cups sweet rice flour (1 lb)
1 tbsp baking powder
½ cup butter, melted
1 tbsp vanilla
15 oz can cream of coconut
1 cup milk
8 oz can crushed pineapple
Topping:
¼ cup brown sugar
2 tbsp granulated sugar
Instructions
Preheat your oven to 350°F (175°C). Grease a 13×9 inch baking pan.
In a large mixing bowl, cream together the cream cheese and granulated sugar until smooth.
Add the eggs, one at a time, mixing well after each addition.
Stir in the sweet rice flour, baking powder, melted butter, vanilla, cream of coconut, milk, and crushed pineapple. Mix until the batter is smooth and well-combined.
Pour the batter into the prepared baking pan. Evenly sprinkle the top with brown sugar and 2 tablespoons of granulated sugar.
Bake for 1 hour or until the cake is set and golden brown on top.
Remove from the oven and allow the cake to cool completely before cutting into squares. Serve and enjoy!
- Prep Time: 15 minutes
- Cook Time: 1 hour
Nutrition
- Calories: 350