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

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, indo-dutch klappertaart (coconut cake). 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’s simple, it is quick, it tastes delicious. It is enjoyed by millions daily. Indo-Dutch Klappertaart (Coconut Cake) is something that I have loved my entire life. They are nice and they look wonderful.

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

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