Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a special dish, coconut upside down (mini sponge) cake. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look 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 popular of current trending foods on earth. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. Coconut Upside Down (Mini Sponge) Cake is something which I have loved my entire life. They are nice and they look wonderful.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook coconut upside down (mini sponge) cake using 16 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Coconut Upside Down (Mini Sponge) Cake:
- Take a
- Make ready 2 eggs
- Get 1 C fine/castor sugar
- Get 1 tbsp ovalette or any cake emulsifier
- Make ready 1 tbsp pandan paste (optional)
- Take Food colouring
- Get b
- Make ready 1 C coconut milk
- Get Pinch salt
- Prepare C. Sifted
- Make ready 1 1/2 C self raising flour
- Get 1/2 C corn flour
- Take D. Coconut topping
- Prepare 2 C grated coconut
- Prepare 2 tbsp tapioca flour/corn flour
- Get 1/2 tsp salt (or to taste)
It has cream cheese filling and ooey-gooey homemade caramel sauce 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. 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! These Mini Pineapple Upside-Down Cakes are just like the classic dessert, but in mini form!
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.
Perfect for any time of year! They're even cuter because they're in mini form. Mini Pineapple Upside-Down Cakes taste just like the classic dessert, but in mini form! The perfect dessert recipe for parties and celebrations! To make these mini pineapple upside-down cakes you'll need flour, cornstarch, brown sugar, granulated sugar, cinnamon, salt, baking powder, rum OR vanilla.
So that is going to wrap it up for this exceptional food coconut upside down (mini sponge) cake recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
