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We hope you got benefit from reading it, now let’s go back to coconut upside down (mini sponge) cake recipe. You can cook coconut upside down (mini sponge) cake using 16 ingredients and 6 steps. Here is how you achieve that.
The ingredients needed to cook Coconut Upside Down (Mini Sponge) Cake:
- You need A. Creamed
- Use 2 eggs
- Use 1 C fine/castor sugar
- Use 1 tbsp ovalette or any cake emulsifier
- Get 1 tbsp pandan paste (optional)
- Provide Food colouring
- Provide B. Combined & mixed
- Provide 1 C coconut milk
- You need Pinch salt
- Take C. Sifted
- Use 1 1/2 C self raising flour
- Use 1/2 C corn flour
- Provide D. Coconut topping
- Get 2 C grated coconut
- Take 2 tbsp tapioca flour/corn flour
- Provide 1/2 tsp salt (or to taste)
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.
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