Golden Kiwi Coconut Upside Down Cakes Food

EASY UPSIDE DOWN KIWI CAKE RECIPE BY TASTY

Steps:

• On a cutting board, cut the castella into ¼-inch (6 mm) slices.
• In a bowl, use a hand mixer to combine the heavy cream and sugar.
• Add the Greek yogurt and blend until stiff peaks form.
• Line a 7x7 inch (18x18 cm) bowl with plastic wrap and add the sliced kiwi to the bowl.
• Add a layer of whipped cream to cover the kiwi. Place the castella on the cream.
• Add half of the chopped orange and pineapple. Cover with a layer of whipped cream, and top with castella. Add the remaining half or orange and pineapple, top with whipped cream, and remaining castella.
• Cover the top layer in plastic wrap, and refrigerate for 3 hours.
• Place a plate on the opening of the bowl, and gently turn the bowl over, removing the plastic wrap.
• Slice the cake, and serve.
• Enjoy!

COCONUT UPSIDE DOWN CAKE

Steps:

• Set oven to 350 degrees.
• Grease a 9x9-inch baking pan (greasing well on the bottom).
• In a small bowl, mix together 1/4 cup butter, 2 cups coconut and brown suagr; press into bottom of prepared baking dish.
• In a seperate bowl,cream 1/4 cup butter and white sugar until fluffy (about 5 minutes).
• Add in eggs; beat well.
• Sift/mix together flour, baking powder and salt.
• Beat the flour mixture into the creamed mixture.
• Add in half and half and vanilla; beat for about 5 minutes on high speed.
• Spread the cake batter over the coconut mixture in the pan.
• Bake for 30-40 minutes, or until cake is golden brown, and a toothpick in the middle comes out clean when inserted in center of the cake.
• IMMEDIATELY invert pan on a serving dish/plate.
• Serve with a topping/dollop of whipped cream.
• Delicious!

GOLDEN KIWI & COCONUT UPSIDE-DOWN CAKES

Steps:

• 1. Preheat the oven to 170˚C, gas mark 3. Liberally grease a 12-hole muffin tin and sprinkle the extra 3 tbsp sugar between the holes. Trim the ends off the kiwi fruit, then remove the skin with a vegetable peeler. Cut each fruit into 4 slices widthways and sit a slice inside each muffin hole. 2. In a mixing bowl, cream the butter and sugar using electric beaters until light, about 3-4 minutes. Beat in the coconut cream and lime zest, then beat in the eggs, one at a time. Beat in the desiccated coconut and flour to make a smooth batter. 3. Divide the batter between the muffin holes and bake for 20 minutes. Cool for 10 minutes, then run a knife around the sides of the cakes to loosen and turn out onto a chopping board. Carefully ease out any pieces of kiwi that have stuck to the tin and place them back on top of the cakes. Scatter with extra lime zest, if liked. Lovely served warm with a dollop of coconut yogurt or ice cream, if liked, or cooled to room temperature and served with tea. Cook's tip For an adult version, serve warm with a tablespoon of warmed spiced rum drizzled over each cake.