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

Hello everybody, hope you’re having an incredible 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. This time, 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 on earth. It is easy, it is fast, it tastes yummy. It is appreciated by millions daily. Indo-Dutch Klappertaart (Coconut Cake) is something which I’ve loved my entire life. They’re fine and they look wonderful.

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 it.

The ingredients needed to make Indo-Dutch Klappertaart (Coconut Cake):
  1. Make ready Mixture A:
  2. Make ready 18 oz whole milk
  3. Make ready 70 gr unsalted butter
  4. Make ready 3/4 cup granulated sugar
  5. Prepare 1/2 tsp salt
  6. Prepare Mixture B:
  7. Get 3/4 cup pure young coconut water
  8. Prepare 50 gr corn starch
  9. Get 20 gr all purpose flour
  10. Prepare 6 egg yolk
  11. Take Mixture C:
  12. Take 400 gr shredded young coconut fruit
  13. Make ready 100 gr raisins
  14. Take 3 tsp cinnamon
  15. Make ready 2 tsp spiced rum
  16. Get Meringue Topping:
  17. Prepare 1/2 cups egg white
  18. Make ready 1/4 cup granulated sugar
  19. Take Cinnamon Powder
  20. Get Raisins
  21. Take 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!

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