Coconut Upside Down (Mini Sponge) Cake
Coconut Upside Down (Mini Sponge) Cake

Hey everyone, it is me, Dave, welcome to our recipe page. Today, we’re going to make a special dish, coconut upside down (mini sponge) cake. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Back at home, this mini cake is known as Puteri Ayu, Sri Ayu and many other names. It really is a Coconut upside down mini sponge cake that is steamed and topped with lightly salted grated/shredded coconut. These days, this recipe comes with many colours and flavours.

Coconut Upside Down (Mini Sponge) Cake is one of the most popular of recent trending meals in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. Coconut Upside Down (Mini Sponge) Cake is something which I have loved my entire life. They’re nice and they look wonderful.

To begin with this recipe, we have to first prepare a few ingredients. You can have coconut upside down (mini sponge) cake using 16 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Coconut Upside Down (Mini Sponge) Cake:
  1. Prepare a
  2. Make ready 2 eggs
  3. Make ready 1 C fine/castor sugar
  4. Take 1 tbsp ovalette or any cake emulsifier
  5. Prepare 1 tbsp pandan paste (optional)
  6. Take Food colouring
  7. Get b
  8. Make ready 1 C coconut milk
  9. Take Pinch salt
  10. Make ready C. Sifted
  11. Make ready 1 1/2 C self raising flour
  12. Take 1/2 C corn flour
  13. Prepare D. Coconut topping
  14. Prepare 2 C grated coconut
  15. Prepare 2 tbsp tapioca flour/corn flour
  16. Get 1/2 tsp salt (or to taste)

Enjoying one, won't weigh you down or make you feel guilty. For quite an impressive looking cake, the steps are very simple! I loved how my upside down cake turned out - and was ever so proud of it! Only thing is, because of the coconut, my husband point blank refused to eat it - he hates coconut with a passion!!

Steps to make 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.

Start by creaming together the soft brown sugar and softened butter. In a small pan heat the butter, sugar and rum (if using), on a low heat until dissolved, bubble for a few mins until slightly thickened. Spread the cake batter over the coconut mixture in the pan. IMMEDIATELY invert pan on a serving dish/plate. Serve with a topping/dollop of whipped cream.

So that is going to wrap it up with this special food coconut upside down (mini sponge) cake recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!