Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, coconut upside down (mini sponge) cake. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Coconut Upside Down (Mini Sponge) Cake is one of the most popular of current trending meals on earth. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Coconut Upside Down (Mini Sponge) Cake is something which I have loved my whole life. They’re nice and they look wonderful.
Spread the cake batter over the coconut mixture in the pan. IMMEDIATELY invert pan on a serving dish/plate. Serve with a topping/dollop of whipped cream.
To begin with this particular recipe, we must prepare a few components. You can have coconut upside down (mini sponge) cake using 16 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Coconut Upside Down (Mini Sponge) Cake:
- Make ready A. Creamed
- Make ready 2 eggs
- Take 1 C fine/castor sugar
- Get 1 tbsp ovalette or any cake emulsifier
- Get 1 tbsp pandan paste (optional)
- Get Food colouring
- Get B. Combined & mixed
- Take 1 C coconut milk
- Prepare Pinch salt
- Make ready C. Sifted
- Take 1 1/2 C self raising flour
- Prepare 1/2 C corn flour
- Take D. Coconut topping
- Get 2 C grated coconut
- Take 2 tbsp tapioca flour/corn flour
- Get 1/2 tsp salt (or to taste)
Gradually beat in the eggs, then fold in the dry ingredients. This delicious coconut cake is actually an upside down cake with a buttery brown sugar and toasted coconut topping. From house party guests to your out of town family that's visiting, everyone will enjoy this sweet dessert. Meet my new go-to sponge recipe.
Instructions to make Coconut Upside Down (Mini Sponge) Cake:
- 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.
- 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.
- Fold in C in batches and mix until well combined.
- 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.
- Remove mini cakes from moulds when they are slightly cool.
- Fridge friendly. Microwave 30-40 seconds before serving.
After a lot of experimentation and a bit of luck, and this has turned out to be one of my favourite gluten free recipes so far. This Gluten Free Pineapple and Coconut Upside Down Cake is sweet and light, and you simply can't tell it's gluten free. Gently spoon the batter into the pan over the coconut and mango and spread evenly. Let the cake cool in the. But did you know this vintage treat actually originated in the Middle Ages?
So that’s going to wrap it up for this special food coconut upside down (mini sponge) cake recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
