Recipe: Yummy Coconut Upside Down (Mini Sponge) Cake

Coconut Upside Down (Mini Sponge) Cake.

You can have Coconut Upside Down (Mini Sponge) Cake using 16 ingredients and 6 steps. Here is how you cook that.

Ingredients of Coconut Upside Down (Mini Sponge) Cake

1. You need of a.
2. It's 2 of eggs.
3. It's 1 C of fine/castor sugar.
4. It's 1 tbsp of ovalette or any cake emulsifier.
5. Prepare 1 tbsp of pandan paste (optional).
6. You need of Food colouring.
7. Prepare of b.
8. Prepare 1 C of coconut milk.
9. It's Pinch of salt.
10. It's of C. Sifted.
11. Prepare 1 1/2 C of self raising flour.
12. Prepare 1/2 C of corn flour.
13. Prepare of D. Coconut topping.
14. You need 2 C of grated coconut.
15. Prepare 2 tbsp of tapioca flour/corn flour.
16. You need 1/2 tsp of salt (or to taste).

Coconut Upside Down (Mini Sponge) Cake instructions

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..