How to Prepare Delicious Indo-Dutch Klappertaart (Coconut Cake)

Hey everyone, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, indo-dutch klappertaart (coconut cake). One of my favorites. This time, 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 well liked of recent trending foods on earth. It is simple, it is fast, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look fantastic. Indo-Dutch Klappertaart (Coconut Cake) is something that I’ve loved my whole life.

To begin with this particular recipe, we have to 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.

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

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

Steps 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 this up with this special food indo-dutch klappertaart (coconut cake) recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!