Hello everybody, it is me, Dave, welcome to my recipe page. Today, we’re going to make a special dish, coconut upside down (mini sponge) cake. One of my favorites. This time, 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 popular of recent trending foods in the world. It is enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. Coconut Upside Down (Mini Sponge) Cake is something that I’ve loved my whole life. They are nice and they look wonderful.
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 get started with this recipe, we have to 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:
- Take a
- Prepare 2 eggs
- Take 1 C fine/castor sugar
- Make ready 1 tbsp ovalette or any cake emulsifier
- Take 1 tbsp pandan paste (optional)
- Take Food colouring
- Make ready b
- Take 1 C coconut milk
- Get Pinch salt
- Prepare C. Sifted
- Get 1 1/2 C self raising flour
- Make ready 1/2 C corn flour
- Make ready D. Coconut topping
- Make ready 2 C grated coconut
- Take 2 tbsp tapioca flour/corn flour
- Make ready 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!
Steps 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 with this exceptional food coconut upside down (mini sponge) cake recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget 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!
