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

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, indo-dutch klappertaart (coconut cake). It is one of my favorites. For mine, 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 every day. It is easy, it’s quick, it tastes delicious. Indo-Dutch Klappertaart (Coconut Cake) is something which I’ve loved my whole life. They’re fine and they look wonderful.

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