Hello, I’m Jane. Today, we’re going to prepare indo-dutch klappertaart (coconut cake) recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I will make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Indo-Dutch Klappertaart (Coconut Cake) Recipe
Indo-Dutch Klappertaart (Coconut Cake) is one of the most popular of recent trending foods on earth. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. Indo-Dutch Klappertaart (Coconut Cake) is something that I’ve loved my whole life. They are fine and they look fantastic.
To be with this recipe, we must 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 it.
The ingredients needed to make Indo-Dutch Klappertaart (Coconut Cake):
- Prepare Mixture A:
- Make ready 18 oz whole milk
- Make ready 70 gr unsalted butter
- Make ready 3/4 cup granulated sugar
- Get 1/2 tsp salt
- Get Mixture B:
- Prepare 3/4 cup pure young coconut water
- Make ready 50 gr corn starch
- Make ready 20 gr all purpose flour
- Take 6 egg yolk
- Make ready Mixture C:
- Make ready 400 gr shredded young coconut fruit
- Prepare 100 gr raisins
- Make ready 3 tsp cinnamon
- Get 2 tsp spiced
- Take Meringue Topping:
- Get 1/2 cups egg white
- Take 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 with this exceptional dish indo-dutch klappertaart (coconut cake) recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Let’s cook!
