Indo-Dutch Klappertaart (Coconut Cake)

Hello everybody, it's Jim, welcome to our recipe site. Today, we're going to make a special dish, Indo-Dutch Klappertaart (Coconut Cake). It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

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

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To begin with this recipe, we must first prepare a few components. You can cook Indo-Dutch Klappertaart (Coconut Cake) using 21 ingredients and 7 steps. Here is how you can achieve that.

Klappertaart is a Dutch-inspired dessert which is popular in Indonesia. Klappertaart literally means coconut tart (klapper = coconut; taart = tart/cake) because the main ingredients are coconut fruit and coconut water. I really like this dessert and I hope you'll like it too!

Ingredients and spices that need to be Take to make Indo-Dutch Klappertaart (Coconut Cake):

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

Instructions to make 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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So that's going to wrap this up with this special food Easiest Way to Prepare Super Quick Homemade Indo-Dutch Klappertaart (Coconut Cake). Thanks so much for your time. I am confident that you will make this at home. There's gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!