Recipe of Quick Coconut Upside Down (Mini Sponge) Cake

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Before you jump to Coconut Upside Down (Mini Sponge) Cake recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Can save you Dollars.

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A lot of electricity is consumed by freezers as well as refrigerators, and it's even worse if they are working inefficiently. When you can get a new one, they use about 60% less than the old versions that are more than ten years old. The proper temperature for food is 37F in the fridge and 0F in the freezer, and sticking to these will use less electricity. Checking that the condenser is actually clean, which means that the motor needs to run less regularly, will also save electricity.

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We hope you got insight from reading it, now let's go back to coconut upside down (mini sponge) cake recipe. You can have coconut upside down (mini sponge) cake using 16 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to prepare Coconut Upside Down (Mini Sponge) Cake:

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

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..

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