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

Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, indo-dutch klappertaart (coconut cake). One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Indo-Dutch Klappertaart (Coconut Cake) is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It is simple, it is fast, it tastes yummy. They are fine and they look fantastic. Indo-Dutch Klappertaart (Coconut Cake) is something that I’ve loved my whole life.

To get started with this recipe, we have to 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 that.

The ingredients needed to make Indo-Dutch Klappertaart (Coconut Cake):
  1. Take Mixture A:
  2. Prepare 18 oz whole milk
  3. Get 70 gr unsalted butter
  4. Make ready 3/4 cup granulated sugar
  5. Take 1/2 tsp salt
  6. Make ready 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. Take Mixture C:
  12. Prepare 400 gr shredded young coconut fruit
  13. Get 100 gr raisins
  14. Make ready 3 tsp cinnamon
  15. Prepare 2 tsp spiced rum
  16. Prepare Meringue Topping:
  17. Take 1/2 cups egg white
  18. Take 1/4 cup granulated sugar
  19. Prepare Cinnamon Powder
  20. Get 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 is going to wrap this up for this exceptional food indo-dutch klappertaart (coconut cake) recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!