7 Minutes to Producing Appetizing Coconut Upside Down (Mini Sponge) Cake

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Coconut Upside Down (Mini Sponge) Cake

We hope you got insight from reading it, now let’s go back to coconut upside down (mini sponge) cake recipe. To cook coconut upside down (mini sponge) cake you need 16 ingredients and 6 steps. Here is how you achieve that.

Here are the ingridients that are required to produce a heavenly Coconut Upside Down (Mini Sponge) Cake:

  1. Get of A. Creamed.
  2. You need 2 of eggs.
  3. Use 1 C of fine/castor sugar.
  4. Provide 1 tbsp of ovalette or any cake emulsifier.
  5. Get 1 tbsp of pandan paste (optional).
  6. Prepare of Food colouring.
  7. Use of B. Combined & mixed.
  8. Get 1 C of coconut milk.
  9. You need Pinch of salt.
  10. Prepare of C. Sifted.
  11. Take 1 1/2 C of self raising flour.
  12. Use 1/2 C of corn flour.
  13. Get of D. Coconut topping.
  14. Provide 2 C of grated coconut.
  15. Use 2 tbsp of tapioca flour/corn flour.
  16. Take 1/2 tsp of salt (or to taste).

Done with the ingridients? Below are the sequences on cooking 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..

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