Coconut Upside Down (Mini Sponge) Cake

How to Cook Recipes Coconut Upside Down (Mini Sponge) Cake using 16 ingredients and 6 steps

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 achieve it.

Ingredients cook Coconut Upside Down (Mini Sponge) Cake

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

Coconut Upside Down (Mini Sponge) Cake step by step

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..

Coconut Upside Down (Mini Sponge) Cake - Thank you and good luck