Hey everyone, it’s Brad, welcome to my recipe page. Today, we’re going to make a special dish, coconut upside down (mini sponge) cake. It is one of my favorites food recipes. For mine, 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 favored of current trending meals in the world. It’s enjoyed by millions daily. It is easy, it is quick, it tastes delicious. Coconut Upside Down (Mini Sponge) Cake is something that I have loved my entire life. They are nice and they look fantastic.
Delicious recipe of Mini Pineapple Coconut Upside Down Cake and yes Keeping It Simple Ingredients #HowToMakeUpsideDownPineappleCake #HowToMakePinacoladaCake. This Banana Coconut Upside Down Cake has a layer of bananas and coconut with a brown sugar sauce infusing every bite. Technically this is a dessert but for some reason, probably because bananas are involved, I know I'll find a way to serve it up for breakfast or brunch.
To begin with this particular recipe, we must first prepare a few components. You can have 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
- Take 2 eggs
- Prepare 1 C fine/castor sugar
- Make ready 1 tbsp ovalette or any cake emulsifier
- Make ready 1 tbsp pandan paste (optional)
- Prepare Food colouring
- Take b
- Prepare 1 C coconut milk
- Make ready Pinch salt
- Get 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
- Get 2 tbsp tapioca flour/corn flour
- Take 1/2 tsp salt (or to taste)
They are very easy to make and they look fantastic. Upside-down cakes are classically made in a cast-iron skillet because it gives the cake a crisp edge, cooks it evenly, and keeps it moist. These mini pineapple upside-down cakes with coconut cream are a scrumptious mini dessert sure to please fans of pina colada drinks. A blend of pineapples and coconut make this scrumptious dessert a crowd pleaser.
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.
Adding the whipped cream takes the made-from-scratch yellow cake that much. These individual cakes with a cherry on top are a lovely way to finish off a special Sunday lunch, from BBC Good Food magazine. Spread over sponge and bake at same temperature. 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. Shredded coconut and coconut milk add a Latin touch to sweet-tart fresh rhubarb.
So that is going to wrap this up with this exceptional food coconut upside down (mini sponge) cake recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
