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

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, indo-dutch klappertaart (coconut cake). It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

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

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