Coconut Cake (Bibingka)

Coconut Cake (Bibingka)

Ingredients:

– 1 cup glutinous rice flour (also known as sweet rice flour)
– 1 cup all-purpose flour
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1 cup granulated sugar
– 2 large eggs
– 1 can (13.5 oz) coconut milk
– 1 can (12 oz) evaporated milk
– 1/4 cup melted butter
– 1 teaspoon vanilla extract
– 1/2 cup grated coconut (optional for topping)

Instructions:

1. **Prepare the Baking Pan:**
1. Preheat your oven to 350°F (175°C).
2. Grease a 9×13-inch baking pan with butter or cooking spray.

2. **Mix the Dry Ingredients:**
1. In a large mixing bowl, combine the glutinous rice flour, all-purpose flour, baking powder, salt, and sugar. Mix well.

3. **Combine the Wet Ingredients:**
1. In another bowl, beat the eggs and then add the coconut milk, evaporated milk, melted butter, and vanilla extract. Mix until well combined.

4. **Make the Batter:**
1. Gradually add the wet ingredients to the dry ingredients, mixing until you have a smooth batter.

5. **Bake the Cake:**
1. Pour the batter into the prepared baking pan.
2. Bake in the preheated oven for about 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

6. **Add the Topping (Optional):**
1. If desired, sprinkle the grated coconut on top of the cake during the last 10 minutes of baking.

7. **Cool and Serve:**
1. Allow the cake to cool in the pan before cutting into squares.
2. Serve and enjoy your delicious coconut cake!

This cake is moist, slightly chewy, and has a rich coconut flavor, perfect for a special treat. Enjoy!