Hello everybody, it’s John, welcome to our recipe site. Today, I’m gonna show you how to prepare 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. 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.
Coconut Upside Down (Mini Sponge) Cake is one of the most well liked of current trending foods on earth. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. They’re fine and they look fantastic. Coconut Upside Down (Mini Sponge) Cake is something that I have loved my whole life.
To get started with this particular recipe, we must 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:
- Prepare a
- Prepare 2 eggs
- Take 1 C fine/castor sugar
- Make ready 1 tbsp ovalette or any cake emulsifier
- Take 1 tbsp pandan paste (optional)
- Take Food colouring
- Take b
- Take 1 C coconut milk
- Take Pinch salt
- Make ready C. Sifted
- Get 1 1/2 C self raising flour
- Take 1/2 C corn flour
- Take D. Coconut topping
- Prepare 2 C grated coconut
- Make ready 2 tbsp tapioca flour/corn flour
- Make ready 1/2 tsp salt (or to taste)
Place heatproof serving plate upside down onto pan; turn plate and pan over. 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.
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.
I find upside down cakes to be one of the most wonderful cakes. They are very easy to make and they look fantastic. 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. 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. Mini Pineapple Upside-Down Cakes taste just like the classic dessert, but in mini form!
So that’s going to wrap this up for this special food coconut upside down (mini sponge) cake recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
