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

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, indo-dutch klappertaart (coconut cake). It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Indo-Dutch Klappertaart (Coconut Cake) is one of the most well liked of recent trending meals on earth. It is appreciated by millions daily. It is simple, it is quick, it tastes yummy. They’re fine and they look fantastic. Indo-Dutch Klappertaart (Coconut Cake) is something which I’ve loved my entire life.

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

The ingredients needed to make Indo-Dutch Klappertaart (Coconut Cake):
  1. Take Mixture A:
  2. Prepare 18 oz whole milk
  3. Prepare 70 gr unsalted butter
  4. Make ready 3/4 cup granulated sugar
  5. Take 1/2 tsp salt
  6. Take Mixture B:
  7. Take 3/4 cup pure young coconut water
  8. Prepare 50 gr corn starch
  9. Take 20 gr all purpose flour
  10. Make ready 6 egg yolk
  11. Get Mixture C:
  12. Make ready 400 gr shredded young coconut fruit
  13. Take 100 gr raisins
  14. Get 3 tsp cinnamon
  15. Make ready 2 tsp spiced rum
  16. Take Meringue Topping:
  17. Make ready 1/2 cups egg white
  18. Prepare 1/4 cup granulated sugar
  19. Get Cinnamon Powder
  20. Make ready Raisins
  21. Get Roasted Almond Flakes
Instructions 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 this up for this special food indo-dutch klappertaart (coconut cake) recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!