Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, coconut upside down (mini sponge) cake. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Coconut Upside Down (Mini Sponge) Cake is one of the most popular of recent trending meals in the world. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. Coconut Upside Down (Mini Sponge) Cake is something that I’ve loved my whole life. They’re nice and they look fantastic.
Delicious recipe of Mini Pineapple Coconut Upside Down Cake and yes Keeping It Simple Ingredients #HowToMakeUpsideDownPineappleCake #HowToMakePinacoladaCake. Pineapple upside down cake is a classic dessert. The addition of chewy coconut gives this not-too-sweet dessert added flavor. Coconut extract is added to a traditional pineapple upside down cake to turn it into a pina colada pineapple upside down cake everyone will love!
To begin with this recipe, we have to first prepare a few ingredients. You can cook coconut upside down (mini sponge) cake using 16 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Coconut Upside Down (Mini Sponge) Cake:
- Make ready A. Creamed
- Take 2 eggs
- Get 1 C fine/castor sugar
- Take 1 tbsp ovalette or any cake emulsifier
- Take 1 tbsp pandan paste (optional)
- Take Food colouring
- Take B. Combined & mixed
- Make ready 1 C coconut milk
- Get Pinch salt
- Get C. Sifted
- Make ready 1 1/2 C self raising flour
- Prepare 1/2 C corn flour
- Take D. Coconut topping
- Take 2 C grated coconut
- Take 2 tbsp tapioca flour/corn flour
- Make ready 1/2 tsp salt (or to taste)
Learn how to make Banana-Coconut Upside-Down Cake. Be the first to rate & review! In a large bowl, whisk together the coconut milk, eggs, and oil. Add the cake mix and whisk to combine.
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.
In a large bowl, whisk together the coconut milk, eggs, and oil. Add the cake mix and whisk to combine. This delicate upside down cake is made with coconut cake batter, flaked coconut and a caramelize pineapple topping! 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.
So that’s going to wrap it up with this exceptional food coconut upside down (mini sponge) cake recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!