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

Hello everybody, it’s Jim, welcome to my recipe site. Today, I will show you a way to make a special dish, indo-dutch klappertaart (coconut cake). It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Indo-Dutch Klappertaart (Coconut Cake) is one of the most well liked of recent trending foods in the world. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. Indo-Dutch Klappertaart (Coconut Cake) is something which I have loved my whole life. They’re fine and they look fantastic.

To get started with this particular 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. Get Mixture A:
  2. Make ready 18 oz whole milk
  3. Take 70 gr unsalted butter
  4. Get 3/4 cup granulated sugar
  5. Make ready 1/2 tsp salt
  6. Get Mixture B:
  7. Take 3/4 cup pure young coconut water
  8. Prepare 50 gr corn starch
  9. Make ready 20 gr all purpose flour
  10. Make ready 6 egg yolk
  11. Take Mixture C:
  12. Get 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. Get 1/2 cups egg white
  18. Take 1/4 cup granulated sugar
  19. Get Cinnamon Powder
  20. Prepare Raisins
  21. Get 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 with this exceptional food indo-dutch klappertaart (coconut cake) recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this site in your browser, and share it to your family, friends and colleague. Thanks again 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!