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

Hey everyone, it is John, welcome to our recipe page. Today, I will show you a way to make a special dish, coconut upside down (mini sponge) cake. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Coconut Upside Down (Mini Sponge) Cake is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. Coconut Upside Down (Mini Sponge) Cake is something which I have loved my entire life. They’re fine and they look wonderful.

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

The ingredients needed to make Coconut Upside Down (Mini Sponge) Cake:
  1. Make ready a
  2. Take 2 eggs
  3. Prepare 1 C fine/castor sugar
  4. Make ready 1 tbsp ovalette or any cake emulsifier
  5. Get 1 tbsp pandan paste (optional)
  6. Take Food colouring
  7. Prepare b
  8. Get 1 C coconut milk
  9. Prepare Pinch salt
  10. Prepare C. Sifted
  11. Make ready 1 1/2 C self raising flour
  12. Make ready 1/2 C corn flour
  13. Prepare D. Coconut topping
  14. Take 2 C grated coconut
  15. Prepare 2 tbsp tapioca flour/corn flour
  16. Get 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 is going to wrap this up for this exceptional food coconut upside down (mini sponge) cake recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!