Hello everybody, it is Jim, welcome to my recipe page. Today, we’re going to prepare a special dish, indo-dutch klappertaart (coconut cake). It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Indo-Dutch Klappertaart (Coconut Cake) is one of the most favored of recent trending foods in the world. It is simple, it is quick, it tastes delicious. It’s appreciated by millions every day. Indo-Dutch Klappertaart (Coconut Cake) is something that I have loved my whole life. They’re fine and they look fantastic.
To begin with this recipe, we have to prepare a few components. You can cook indo-dutch klappertaart (coconut cake) using 21 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Indo-Dutch Klappertaart (Coconut Cake):
- Get Mixture A:
- Make ready 18 oz whole milk
- Prepare 70 gr unsalted butter
- Get 3/4 cup granulated sugar
- Get 1/2 tsp salt
- Prepare Mixture B:
- Take 3/4 cup pure young coconut water
- Get 50 gr corn starch
- Get 20 gr all purpose flour
- Get 6 egg yolk
- Prepare Mixture C:
- Prepare 400 gr shredded young coconut fruit
- Take 100 gr raisins
- Prepare 3 tsp cinnamon
- Make ready 2 tsp spiced rum
- Take Meringue Topping:
- Take 1/2 cups egg white
- Take 1/4 cup granulated sugar
- Get Cinnamon Powder
- Get Raisins
- Prepare Roasted Almond Flakes
Instructions to make Indo-Dutch Klappertaart (Coconut Cake):
- In a sauce pan, put the Mixture A over low heat to melt. Stir welP
- 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.
- 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.
- 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).
- Pour the meringue on top of the Klappertaart mixture. Sprinkle with cinnamon powder, raisins, and almond flakes.
- Preheat the oven to 350 F then oven baked the klappertaart for 30 minutes.
- 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 confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
