Recipe of Quick Indo-Dutch Klappertaart (Coconut Cake)

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, indo-dutch klappertaart (coconut cake). It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Indo-Dutch Klappertaart (Coconut Cake) is one of the most popular of recent trending meals on earth. It’s appreciated by millions daily. It is easy, it is quick, it tastes delicious. Indo-Dutch Klappertaart (Coconut Cake) is something that I’ve loved my entire life. They’re nice and they look fantastic.

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 can achieve it.

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

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

So that’s going to wrap it up for this exceptional food indo-dutch klappertaart (coconut cake) recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be interesting food at 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!