Hello, I’m Joana. Today, I’m gonna show you how to make indo-dutch klappertaart (coconut cake) recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I’m gonna make it a bit tastier. 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 favored of current trending foods on earth. It’s appreciated by millions daily. It is simple, it is fast, it tastes yummy. They’re fine and they look fantastic. Indo-Dutch Klappertaart (Coconut Cake) is something that I’ve loved my entire life.
To be with this particular recipe, we must first prepare a few ingredients. 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:
- Get 18 oz whole milk
- Make ready 70 gr unsalted butter
- Make ready 3/4 cup granulated sugar
- Get 1/2 tsp salt
- Take Mixture B:
- Prepare 3/4 cup pure young coconut water
- Prepare 50 gr corn starch
- Make ready 20 gr all purpose flour
- Get 6 egg yolk
- Make ready Mixture C:
- Get 400 gr shredded young coconut fruit
- Get 100 gr raisins
- Take 3 tsp cinnamon
- Prepare 2 tsp spiced
- Make ready Meringue Topping:
- Take 1/2 cups egg white
- Take 1/4 cup granulated sugar
- Take Cinnamon Powder
- Make ready 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’s going to wrap this up with this special dish indo-dutch klappertaart (coconut cake) recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Happy cooking.
