Coconut Upside Down (Mini Sponge) Cake
Coconut Upside Down (Mini Sponge) Cake

Hey everyone, it’s John, welcome to our recipe page. Today, we’re going to make a special dish, coconut upside down (mini sponge) cake. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Coconut Upside Down (Mini Sponge) Cake is one of the most popular of recent trending foods on earth. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. They are fine and they look fantastic. Coconut Upside Down (Mini Sponge) Cake is something which I’ve loved my whole life.

To get started with this particular recipe, we have to prepare a few ingredients. You can have coconut upside down (mini sponge) cake using 16 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Coconut Upside Down (Mini Sponge) Cake:
  1. Take a
  2. Make ready 2 eggs
  3. Make ready 1 C fine/castor sugar
  4. Make ready 1 tbsp ovalette or any cake emulsifier
  5. Prepare 1 tbsp pandan paste (optional)
  6. Make ready Food colouring
  7. Prepare b
  8. Make ready 1 C coconut milk
  9. Take Pinch salt
  10. Get C. Sifted
  11. Make ready 1 1/2 C self raising flour
  12. Make ready 1/2 C corn flour
  13. Make ready D. Coconut topping
  14. Prepare 2 C grated coconut
  15. Make ready 2 tbsp tapioca flour/corn flour
  16. Prepare 1/2 tsp salt (or to taste)
Instructions to make Coconut Upside Down (Mini Sponge) Cake:
  1. Preparation : Prepare steamer. Grease moulds generously with cooking oil. Sift flour. Next, prepare the topping by mixing D. Steam D for 5 minutes. Skip steaming if using freshly grated coconut. Scoop a tsp or a tbsp of this grated coconut into the moulds (just enough to cover the bottom of the moulds) and press it down firmly with your thumb or finger. Set all these aside. Next, prepare the batter.
  2. Using a mixer, cream A until it is light and fluffy. Add in B and mix on low speed for a minute or two or until batter is well-mixed. Stop the mixer.
  3. Fold in C in batches and mix until well combined.
  4. Fill the moulds with batter and steam on high for 10-12 minutes. Note: water in the steamer should be boiling when steaming and steamer lid is wrapped in tea towel.
  5. Remove mini cakes from moulds when they are slightly cool.
  6. Fridge friendly. Microwave 30-40 seconds before serving.

So that’s going to wrap it up with this exceptional food coconut upside down (mini sponge) cake recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!