Step-by-Step Guide to Make Perfect Indo-Dutch Klappertaart (Coconut Cake)

Hey everyone, it’s Jim, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, indo-dutch klappertaart (coconut cake). One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Indo-Dutch Klappertaart (Coconut Cake) is one of the most popular of current trending meals in the world. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look wonderful. Indo-Dutch Klappertaart (Coconut Cake) is something that I have loved my whole life.

To begin with this recipe, we have to first prepare a few components. You can have indo-dutch klappertaart (coconut cake) using 21 ingredients and 7 steps. Here is how you can achieve that.

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

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