Bigingka- Filipino Coconut Cake – a delicious recipe with rice flour, sugar, baking powder, salt, coconut milk, butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Rinse banana leaves under warm water and trim away thick edges. Trace the bottom of a 9x13 inch baking pan onto banana leaf. Quickly pass and heat leaves over stove flames for a few seconds or until just softened. Line pan with the leafs, making sure it is intact with no rips. If not using banana leaf, substitute a greased parchment paper.
2
In large bowl, combine rice flour, sugar, baking powder and salt. Whisk together until well dispersed.
3
In another bowl, combine coconut milk and butter and stir until blended. Add to rice flour mixture and gently stir until batter is smooth. Add beaten eggs and stir until blended.
4
Divide mixture and pour into the prepared pan. Bake in a 350 F oven for about 20 to 25 minutes or until golden and toothpick inserted in the middle comes out clean. If desired, place under the broiler for about 1 minute or until nicely charred.
663
kcal
Calories
20
g
Fat
102
g
Carbs
23
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 cups rice flour, 1 cup sugar, 2 tablespoons baking powder, 1/2 teaspoon salt, and more.
Yes, Bigingka- Filipino Coconut Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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