Indo-Dutch Klappertaart (Coconut Cake)
Indo-Dutch Klappertaart (Coconut Cake)

Hey everyone, hope you are having an amazing day today. Today, we’re going to make a special dish, indo-dutch klappertaart (coconut cake). It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Indo-Dutch Klappertaart (Coconut Cake) is one of the most popular of current trending meals in the world. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. Indo-Dutch Klappertaart (Coconut Cake) is something which I’ve loved my whole life. They are fine and they look fantastic.

To begin with this particular recipe, we must prepare a few ingredients. You can cook indo-dutch klappertaart (coconut cake) using 21 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Indo-Dutch Klappertaart (Coconut Cake):
  1. Get Mixture A:
  2. Prepare 18 oz whole milk
  3. Prepare 70 gr unsalted butter
  4. Get 3/4 cup granulated sugar
  5. Take 1/2 tsp salt
  6. Prepare Mixture B:
  7. Take 3/4 cup pure young coconut water
  8. Take 50 gr corn starch
  9. Get 20 gr all purpose flour
  10. Take 6 egg yolk
  11. Make ready Mixture C:
  12. Take 400 gr shredded young coconut fruit
  13. Prepare 100 gr raisins
  14. Prepare 3 tsp cinnamon
  15. Get 2 tsp spiced rum
  16. Make ready Meringue Topping:
  17. Take 1/2 cups egg white
  18. Take 1/4 cup granulated sugar
  19. Take Cinnamon Powder
  20. Make ready Raisins
  21. Take Roasted Almond Flakes
Steps to make Indo-Dutch Klappertaart (Coconut Cake):
  1. In a sauce pan, put the Mixture A over low heat to melt. Stir welP
  2. Put the mixture B in a mixer bowl, set to low speed or whisk it gently. Mix the Mixture B to Mixture A in the saucepan and continue stirring in low heat to prevent from clumping.
  3. Once the mixture is thicken, turn down the heat then put the Mixture C in. Stir well. Pour the mixture in a tin/aluminum foil.
  4. Meringue Topping: Using the hand mixer, whisk the egg white in medium speed and gradually pour 1/4 cup of granulated sugar to soft peak (foamy texture, it is soft and when you turn your whisk upside down it will start to hold but eventually melt after a second).
  5. Pour the meringue on top of the Klappertaart mixture. Sprinkle with cinnamon powder, raisins, and almond flakes.
  6. Preheat the oven to 350 F then oven baked the klappertaart for 30 minutes.
  7. Set aside and refrigerate for 1-2 hours. Enjoy!

So that is going to wrap it up with this exceptional food indo-dutch klappertaart (coconut cake) recipe. Thanks so much for your time. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!