Hello everybody, it’s me, Dave, welcome to our recipe site. Today, we’re going to make a special dish, coconut upside down (mini sponge) cake. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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.
Coconut Upside Down (Mini Sponge) Cake is one of the most favored of recent trending meals on earth. It’s enjoyed by millions daily. It is simple, it is fast, it tastes delicious. Coconut Upside Down (Mini Sponge) Cake is something that I have loved my entire life. They’re fine and they look fantastic.
To begin with this particular recipe, we have to first prepare a few components. 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
- Take 1 C fine/castor sugar
- Take 1 tbsp ovalette or any cake emulsifier
- Prepare 1 tbsp pandan paste (optional)
- Take Food colouring
- Make ready B. Combined & mixed
- Make ready 1 C coconut milk
- Make ready Pinch salt
- Make ready C. Sifted
- Take 1 1/2 C self raising flour
- Make ready 1/2 C corn flour
- Prepare D. Coconut topping
- Make ready 2 C grated coconut
- Prepare 2 tbsp tapioca flour/corn flour
- Get 1/2 tsp salt (or to taste)
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. 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. This delicate upside down cake is made with coconut cake batter, flaked coconut and a caramelize pineapple topping!
Instructions 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! This Japanese cotton sponge cake recipe shows you all the details of how to make the most Finally, I am getting everything right on how to make the Japanese sponge cake after many Eventually, the egg whites become so thick that when you switch off the electric beater and turn it upside down, the. I find upside down cakes to be one of the most wonderful cakes. They are very easy to make and they look fantastic. Homemade Mini Sponge Cake Cups with Fruit.
So that’s going to wrap this up for this exceptional food coconut upside down (mini sponge) cake recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
