A cerebroside fraction was obtained from the fruit bodies of fomitopsis pinicola using column chromatography and then separated into six compounds by reversed-phase HPLC. The sugar component of all cerebrosides was D-glucose. The major fatty acids were 2-hydroxyfatty acids (C₁₄-C₁₈), the long chain base was identified as 9-methyl-C₁₈-4,8-sphingadienine which is widely distributed in fungi and reported to be essential for the fruit-inducing activity of fungi. Based on degradation studies, fast atom bombardment mass spectrometry, and different ¹H and ¹³C NMR investigations, the structure of the main cerebroside (1) was determined to be (4E,8E,2S,3R,2'R)-N-2'-hydroxypalmityl-l-O-β-D-glucopyranosyl-9-methyl-4,8-sphingadienine.