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

Hey everyone, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, indo-dutch klappertaart (coconut cake). It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

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

To begin with this recipe, we have to prepare a few components. 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. Prepare 18 oz whole milk
  3. Prepare 70 gr unsalted butter
  4. Get 3/4 cup granulated sugar
  5. Take 1/2 tsp salt
  6. Get Mixture B:
  7. Get 3/4 cup pure young coconut water
  8. Get 50 gr corn starch
  9. Take 20 gr all purpose flour
  10. Make ready 6 egg yolk
  11. Prepare Mixture C:
  12. Take 400 gr shredded young coconut fruit
  13. Make ready 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. Get 1/4 cup granulated sugar
  19. Get 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 for this special food indo-dutch klappertaart (coconut cake) recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!