Hi, I’m Kate. Today, I will show you a way to prepare 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. This time, I am going to make it a little 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 well liked of current trending foods on earth. It is simple, it’s fast, it tastes yummy. It is appreciated by millions every day. They are nice and they look fantastic. Indo-Dutch Klappertaart (Coconut Cake) is something which I’ve loved my whole life.
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 cook it.
The ingredients needed to make Indo-Dutch Klappertaart (Coconut Cake):
- Make ready Mixture A:
- Get 18 oz whole milk
- Make ready 70 gr unsalted butter
- Make ready 3/4 cup granulated sugar
- Prepare 1/2 tsp salt
- Get Mixture B:
- Make ready 3/4 cup pure young coconut water
- Prepare 50 gr corn starch
- Take 20 gr all purpose flour
- Get 6 egg yolk
- Make ready Mixture C:
- Make ready 400 gr shredded young coconut fruit
- Prepare 100 gr raisins
- Get 3 tsp cinnamon
- Take 2 tsp spiced
- Make ready Meringue Topping:
- Get 1/2 cups egg white
- Make ready 1/4 cup granulated sugar
- Make ready Cinnamon Powder
- Make ready Raisins
- Take Roasted Almond Flakes
Instructions 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!
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