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We hope you got benefit from reading it, now let’s go back to indo-dutch klappertaart (coconut cake) recipe. To cook indo-dutch klappertaart (coconut cake) you need 21 ingredients and 7 steps. Here is how you do that.
The ingredients needed to make Indo-Dutch Klappertaart (Coconut Cake):
- You need Mixture A:
- Get 18 oz whole milk
- Take 70 gr unsalted butter
- Prepare 3/4 cup granulated sugar
- Provide 1/2 tsp salt
- Get Mixture B:
- Get 3/4 cup pure young coconut water
- You need 50 gr corn starch
- Prepare 20 gr all purpose flour
- Use 6 egg yolk
- You need Mixture C:
- You need 400 gr shredded young coconut fruit
- Provide 100 gr raisins
- Use 3 tsp cinnamon
- Prepare 2 tsp spiced rum
- Get Meringue Topping:
- You need 1/2 cups egg white
- Prepare 1/4 cup granulated sugar
- Provide Cinnamon Powder
- Provide Raisins
- Prepare Roasted Almond Flakes
Steps 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!
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