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

Hey everyone, it’s John, welcome to our recipe page. Today, I will show you a way to prepare a special dish, indo-dutch klappertaart (coconut cake). One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Indo-Dutch Klappertaart (Coconut Cake) is one of the most favored of current trending meals in the world. It is appreciated by millions daily. It’s simple, it is quick, it tastes delicious. They are fine and they look fantastic. Indo-Dutch Klappertaart (Coconut Cake) is something which I have loved my entire life.

To begin with this particular recipe, we must prepare a few ingredients. You can cook 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. Get whole milk
3. Make ready unsalted butter
4. Get granulated sugar
5. Get salt
6. Prepare Mixture B:
7. Make ready pure young coconut water
8. Make ready corn starch
9. Make ready all purpose flour
10. Make ready egg yolk
11. Take Mixture C:
12. Take shredded young coconut fruit
13. Get raisins
14. Get cinnamon
15. Take spiced rum
16. Get Meringue Topping:
17. Prepare egg white
18. Take granulated sugar
19. Make ready Cinnamon Powder
20. Make ready Raisins
21. Prepare 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 is going to wrap it up with this special food indo-dutch klappertaart (coconut cake) recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!