Easiest Way to Prepare Quick Coconut Upside Down (Mini Sponge) Cake

Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a special dish, coconut upside down (mini sponge) cake. It is 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 current trending meals on earth. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. Coconut Upside Down (Mini Sponge) Cake is something which I’ve loved my entire life. They’re nice and they look wonderful.

To get started with this 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 it.

The ingredients needed to make Coconut Upside Down (Mini Sponge) Cake:

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

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.

So that’s going to wrap this up with this exceptional food coconut upside down (mini sponge) cake recipe. Thank you very much for your time. I am confident 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. Thank you for reading. Go on get cooking!