Easiest Way to Make Super Quick Homemade Coconut Upside Down (Mini Sponge) Cake

Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, coconut upside down (mini sponge) cake. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Coconut Upside Down (Mini Sponge) Cake is one of the most popular of recent trending meals on earth. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look wonderful. Coconut Upside Down (Mini Sponge) Cake is something that I have loved my whole life.

To get started with this recipe, we must 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:

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

Instructions 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 is 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 that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!