How to Make Yummy Coconut Upside Down (Mini Sponge) Cake

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Coconut Upside Down (Mini Sponge) Cake. Delicious recipe of Mini Pineapple Coconut Upside Down Cake and yes Keeping It Simple Ingredients #HowToMakeUpsideDownPineappleCake #HowToMakePinacoladaCake. 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. I love these mini pineapple upside down cakes in cupcake form. After the cake is flipped upside down like a pineapple upside down cake, it soaks in a warm orange-honey sauce.

Coconut Upside Down (Mini Sponge) Cake Packed with soft juicy blueberries and atop a light fluffy sponge. Grain free Pineapple Upside Down Cake A Girl Worth Saving. 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. You can cook Coconut Upside Down (Mini Sponge) Cake using 16 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Coconut Upside Down (Mini Sponge) Cake

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

The sponge mix works great for cupcakes (you'll see some coconut lime GF cupcakes on here soon!) and for family sized bakes like this. These mini pineapple upside-down cakes with coconut cream are a scrumptious mini dessert sure to please fans of pina colada drinks. A blend of pineapples and coconut make this scrumptious dessert a crowd pleaser. Adding the whipped cream takes the made-from-scratch yellow cake that much.

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..

Shredded coconut and coconut milk add a Latin touch to sweet-tart fresh rhubarb. By putting the sugared rhubarb on the bottom of the cake pan, you ensure when you serve it that everyone knows they are about to indulge in a delicious. I find upside down cakes to be one of the most wonderful cakes. They are very easy to make and they look fantastic. Puree A in a food processor until smooth.