Coconut Upside Down (Mini Sponge) Cake
Coconut Upside Down (Mini Sponge) Cake

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, coconut upside down (mini sponge) cake. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Coconut Upside Down (Mini Sponge) Cake is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. Coconut Upside Down (Mini Sponge) Cake is something that I’ve loved my entire life. They are nice and they look wonderful.

Spread the cake batter over the coconut mixture in the pan. IMMEDIATELY invert pan on a serving dish/plate. Serve with a topping/dollop of whipped cream. Back at home, this mini cake is known as Puteri Ayu, Sri Ayu and many other names.

To get started with this recipe, we have to prepare a few ingredients. You can have coconut upside down (mini sponge) cake using 16 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Coconut Upside Down (Mini Sponge) Cake:
  1. Make ready A. Creamed
  2. Get 2 eggs
  3. Make ready 1 C fine/castor sugar
  4. Get 1 tbsp ovalette or any cake emulsifier
  5. Take 1 tbsp pandan paste (optional)
  6. Take Food colouring
  7. Get B. Combined & mixed
  8. Get 1 C coconut milk
  9. Get Pinch salt
  10. Get C. Sifted
  11. Prepare 1 1/2 C self raising flour
  12. Get 1/2 C corn flour
  13. Prepare D. Coconut topping
  14. Make ready 2 C grated coconut
  15. Get 2 tbsp tapioca flour/corn flour
  16. Get 1/2 tsp salt (or to taste)

Beat together the butter and sugar with an electric whisk until pale and fluffy. Gradually beat in the eggs, then fold in the dry ingredients. This delicious coconut cake is actually an upside down cake with a buttery brown sugar and toasted coconut topping. From house party guests to your out of town family that's visiting, everyone will enjoy this sweet dessert.

Steps to make Coconut Upside Down (Mini Sponge) Cake:
  1. 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.
  2. 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.
  3. Fold in C in batches and mix until well combined.
  4. 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.
  5. Remove mini cakes from moulds when they are slightly cool.
  6. Fridge friendly. Microwave 30-40 seconds before serving.

This delicious coconut cake is actually an upside down cake with a buttery brown sugar and toasted coconut topping. From house party guests to your out of town family that's visiting, everyone will enjoy this sweet dessert. Gently spoon the batter into the pan over the coconut and mango and spread evenly. Let the cake cool in the. Immediately run knife around sides of baking dish to loosen cake.

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 is gonna be interesting food at home recipes coming up. Remember 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!