Recipe of Homemade Indo-Dutch Klappertaart (Coconut Cake)

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, indo-dutch klappertaart (coconut cake). It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Indo-Dutch Klappertaart (Coconut Cake) is one of the most favored of recent trending meals in the world. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Indo-Dutch Klappertaart (Coconut Cake) is something that I have loved my whole 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 cook that.

The ingredients needed to make Indo-Dutch Klappertaart (Coconut Cake):

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