Hey everyone, it’s Louise, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, indo-dutch klappertaart (coconut cake). One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Indo-Dutch Klappertaart (Coconut Cake) is one of the most favored of current viral foods on earth. It is appreciated by millions every day. It’s easy, it is fast, it tastes yummy. They are fine and they look wonderful. Indo-Dutch Klappertaart (Coconut Cake) is something which I have loved my whole life.
To get started with this recipe, we have to 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):
- Make ready Mixture A:
- Take 18 oz whole milk
- Make ready 70 gr unsalted butter
- Prepare 3/4 cup granulated sugar
- Make ready 1/2 tsp salt
- Make ready Mixture B:
- Make ready 3/4 cup pure young coconut water
- Make ready 50 gr corn starch
- Take 20 gr all purpose flour
- Prepare 6 egg yolk
- Make ready Mixture C:
- Make ready 400 gr shredded young coconut fruit
- Take 100 gr raisins
- Make ready 3 tsp cinnamon
- Get 2 tsp spiced rum
- Get Meringue Topping:
- Make ready 1/2 cups egg white
- Prepare 1/4 cup granulated sugar
- Prepare Cinnamon Powder
- Take Raisins
- Get Roasted Almond Flakes
Step by Step 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 it up for this exceptional food indo-dutch klappertaart (coconut cake) recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this webpage on your browser, and share it to your loved ones, friends and colleague. Thank you for reading, I hope this site becomes “the place to be” when it comes to indo-dutch klappertaart (coconut cake) cooking. Go on get cooking!
