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

Indo-Dutch Klappertaart (Coconut Cake).

Indo-Dutch Klappertaart (Coconut Cake) You can have Indo-Dutch Klappertaart (Coconut Cake) using 21 ingredients and 7 steps. Here is how you cook it.

Ingredients of Indo-Dutch Klappertaart (Coconut Cake)

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

Indo-Dutch Klappertaart (Coconut Cake) instructions

  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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