Hi, I am Laura. Today, I’m gonna show you how to make indo-dutch klappertaart (coconut cake) recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I will make it a little 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 current trending meals in the world. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. They are fine and they look wonderful. Indo-Dutch Klappertaart (Coconut Cake) is something which I’ve loved my whole life.
To get started with this particular recipe, we must first prepare a few components. 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):
- Take Mixture A:
- Get 18 oz whole milk
- Prepare 70 gr unsalted butter
- Take 3/4 cup granulated sugar
- Make ready 1/2 tsp salt
- Prepare Mixture B:
- Prepare 3/4 cup pure young coconut water
- Make ready 50 gr corn starch
- Take 20 gr all purpose flour
- Get 6 egg yolk
- Make ready Mixture C:
- Get 400 gr shredded young coconut fruit
- Prepare 100 gr raisins
- Get 3 tsp cinnamon
- Take 2 tsp spiced
- Prepare Meringue Topping:
- Get 1/2 cups egg white
- Make ready 1/4 cup granulated sugar
- Get Cinnamon Powder
- Take Raisins
- Take 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’s going to wrap this up with this distinctive dish indo-dutch klappertaart (coconut cake) recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Let’s cook!
