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

Hello everybody, it is Brad, welcome to my recipe site. Today, I will show you a way to prepare a special dish, indo-dutch klappertaart (coconut cake). One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Indo-Dutch Klappertaart (Coconut Cake) is one of the most favored of current trending foods in the world. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. They’re fine and they look fantastic. Indo-Dutch Klappertaart (Coconut Cake) is something that I’ve loved my entire life.

To get started with this particular recipe, we have to prepare a few components. 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. Take Mixture A:
  2. Take 18 oz whole milk
  3. Take 70 gr unsalted butter
  4. Prepare 3/4 cup granulated sugar
  5. Prepare 1/2 tsp salt
  6. Prepare Mixture B:
  7. Take 3/4 cup pure young coconut water
  8. Make ready 50 gr corn starch
  9. Take 20 gr all purpose flour
  10. Get 6 egg yolk
  11. Take Mixture C:
  12. Get 400 gr shredded young coconut fruit
  13. Make ready 100 gr raisins
  14. Get 3 tsp cinnamon
  15. Take 2 tsp spiced rum
  16. Take Meringue Topping:
  17. Prepare 1/2 cups egg white
  18. Prepare 1/4 cup granulated sugar
  19. Make ready Cinnamon Powder
  20. Prepare 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!

So that’s going to wrap it up with this special food indo-dutch klappertaart (coconut cake) recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!