Hello everybody, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, coconut upside down (mini sponge) cake. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
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. 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.
Coconut Upside Down (Mini Sponge) Cake is one of the most well liked of recent trending meals on earth. It is easy, it’s quick, it tastes yummy. It is appreciated by millions daily. Coconut Upside Down (Mini Sponge) Cake is something which I have loved my whole life. They’re nice and they look fantastic.
To begin with this recipe, we must 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
- Make ready 2 eggs
- Take 1 C fine/castor sugar
- Prepare 1 tbsp ovalette or any cake emulsifier
- Make ready 1 tbsp pandan paste (optional)
- Make ready Food colouring
- Make ready b
- Make ready 1 C coconut milk
- Take Pinch salt
- Make ready C. Sifted
- Take 1 1/2 C self raising flour
- Get 1/2 C corn flour
- Prepare D. Coconut topping
- Get 2 C grated coconut
- Make ready 2 tbsp tapioca flour/corn flour
- Make ready 1/2 tsp salt (or to taste)
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. A Pineapple Upside Down Cake consists of lovely caramelized slices of pineapple and a buttery white cake. A time when canned pineapple was all the rage. One look at this cake and you can see why it was so popular.
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.
Pineapple & coconut upside-down cake recipe. Vanilla or coconut ice cream, optional. 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! To make the cakes, cream the butter and caster sugar together until the mixture is pale and light.
So that’s going to wrap this up with this special food coconut upside down (mini sponge) cake recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
