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

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, coconut upside down (mini sponge) cake. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Coconut Upside Down (Mini Sponge) Cake is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions every day. It is simple, it is quick, it tastes yummy. They’re fine and they look fantastic. Coconut Upside Down (Mini Sponge) Cake is something which I’ve loved my whole life.

To begin 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 that.

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