Bibingka – Filipino Coconut Cake

I first had Bibingka at a Filipino family barbecue when I started dating my husband. My now father-in-law taught me how to make it years ago. Now every time there is a family gathering, either he or I are asked to make it, which says a lot about the recipe because neither one of us are Filipino.

INGREDIENTS

• 8 oz cream cheese
• 2 cups granulated sugar
• 3 eggs
• 3 1/2 cups sweet rice flour (1 lb.)
• 1 tbsp baking powder
• 1/2 cup butter melted
• 1 tbsp vanilla
• 15 oz can cream of coconut
• 1 cup milk
• 8 oz can crushed pineapple
• TOPPING
• 1/4 cup brown sugar
• 2 tbsp granulated sugar

INSTRUCTIONS

1. Preheat the oven to 350F degrees. In a large bowl, cream together the cream cheese and sugar.
2. Stir in the eggs, one at a time.
3. Mix in the remaining ingredients and stir, until smooth.
4. Pour into a greased 13x9 pan. Sprinkle with brown sugar and 2 tablespoons granulated sugar.
5. Bake in a 350-degree oven for 1 hour. Allow to cool. Cut into squares and serve.

Recipe adapted from Bibingka – Filipino Coconut Cake