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

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, coconut upside down (mini sponge) cake. One of my favorites food recipes. For mine, 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 well liked of current trending meals on earth. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions daily. They are nice and they look wonderful. Coconut Upside Down (Mini Sponge) Cake is something which I’ve loved my entire life.

Delicious recipe of Mini Pineapple Coconut Upside Down Cake and yes Keeping It Simple Ingredients #HowToMakeUpsideDownPineappleCake #HowToMakePinacoladaCake. Pineapple upside down cake is a classic dessert. The addition of chewy coconut gives this not-too-sweet dessert added flavor.

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

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The ingredients needed to make Coconut Upside Down (Mini Sponge) Cake:
  1. Prepare A. Creamed
  2. Take 2 eggs
  3. Take 1 C fine/castor sugar
  4. Prepare 1 tbsp ovalette or any cake emulsifier
  5. Make ready 1 tbsp pandan paste (optional)
  6. Prepare Food colouring
  7. Prepare B. Combined & mixed
  8. Take 1 C coconut milk
  9. Get Pinch salt
  10. Prepare C. Sifted
  11. Prepare 1 1/2 C self raising flour
  12. Take 1/2 C corn flour
  13. Get D. Coconut topping
  14. Take 2 C grated coconut
  15. Make ready 2 tbsp tapioca flour/corn flour
  16. Prepare 1/2 tsp salt (or to taste)

These individual cakes with a cherry on top are a lovely way to finish off a special Sunday lunch, from BBC Good Food magazine. Spread over sponge and bake at same temperature. A SIMPLE, light and fluffy coconut sponge cake. If you don't have a large cake tin, you can turn this into individual cupcakes.

Steps 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.

Pineapple & coconut upside-down cake recipe. Vanilla or coconut ice cream, optional. Upside-down cakes are classically made in a cast-iron skillet because it gives the cake a crisp edge, cooks it evenly, and keeps it moist. Pineapple-Coconut-Banana Upside-Down Cake. this link is to an external site that may or may not meet accessibility guidelines. The sponge mix works great for cupcakes (you'll see some coconut lime GF cupcakes on here soon!) and for family sized bakes like this.

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