Hello, I’m Clara. Today, we’re going to make indo-dutch klappertaart (coconut cake) recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. This time, I’m gonna make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Indo-Dutch Klappertaart (Coconut Cake) Recipe
Indo-Dutch Klappertaart (Coconut Cake) is one of the most well liked of current trending meals on earth. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look fantastic. Indo-Dutch Klappertaart (Coconut Cake) is something that I’ve loved my whole life.
To be with this particular recipe, we must first prepare a few ingredients. You can have 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
- Make ready 70 gr unsalted butter
- Prepare 3/4 cup granulated sugar
- Get 1/2 tsp salt
- Prepare Mixture B:
- Make ready 3/4 cup pure young coconut water
- Prepare 50 gr corn starch
- Make ready 20 gr all purpose flour
- Make ready 6 egg yolk
- Get Mixture C:
- Prepare 400 gr shredded young coconut fruit
- Get 100 gr raisins
- Prepare 3 tsp cinnamon
- Make ready 2 tsp spiced
- Prepare Meringue Topping:
- Get 1/2 cups egg white
- Make ready 1/4 cup granulated sugar
- Get Cinnamon Powder
- Prepare 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!
So that is going to wrap this up for this distinctive dish indo-dutch klappertaart (coconut cake) recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Happy cooking.
