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

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, indo-dutch klappertaart (coconut cake). One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Indo-Dutch Klappertaart (Coconut Cake) is one of the most well liked of current trending meals on earth. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Indo-Dutch Klappertaart (Coconut Cake) is something that I have loved my whole life. They’re fine and they look fantastic.

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