Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, coconut upside down (mini sponge) cake. It is one of my favorites food recipes. For mine, I am going to make it a 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 meals in the world. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. Coconut Upside Down (Mini Sponge) Cake is something that I have loved my entire life. They are nice and they look fantastic.
Pineapple upside down cake is a classic dessert. The addition of chewy coconut gives this not-too-sweet dessert added flavor. A pineapple coconut sugar mixture bakes on the bottom, then gets flipped over to be on the top of this Coconut Pineapple Upside Down Cake.
To begin with this particular recipe, we must first 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:
- Prepare a
- Prepare 2 eggs
- Get 1 C fine/castor sugar
- Get 1 tbsp ovalette or any cake emulsifier
- Make ready 1 tbsp pandan paste (optional)
- Make ready Food colouring
- Make ready b
- Prepare 1 C coconut milk
- Get Pinch salt
- Prepare C. Sifted
- Make ready 1 1/2 C self raising flour
- Make ready 1/2 C corn flour
- Make ready D. Coconut topping
- Prepare 2 C grated coconut
- Take 2 tbsp tapioca flour/corn flour
- Prepare 1/2 tsp salt (or to taste)
In a large bowl, whisk together the coconut milk, eggs, and oil. Add the cake mix and whisk to combine. 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. This delicate upside down cake is made with coconut cake batter, flaked coconut and a caramelize pineapple topping!
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.
When you're making this cake at home, let it hang out on a wire rack once you take it out of the oven to allow the pineapple to cool down a bit, it will be piping hot out of the oven! I find upside down cakes to be one of the most wonderful cakes. They are very easy to make and they look fantastic. Shredded coconut and coconut milk add a Latin touch to sweet-tart fresh rhubarb. By putting the sugared rhubarb on the bottom of the cake pan, you ensure when you serve it that everyone knows they are about to indulge in a delicious.
So that’s going to wrap it 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 is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
