Hello everybody, it’s Louise, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, indo-dutch klappertaart (coconut cake). One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Indo-Dutch Klappertaart (Coconut Cake) is one of the most popular of recent trending foods in the world. It’s enjoyed by millions every day. It is easy, it is quick, it tastes yummy. Indo-Dutch Klappertaart (Coconut Cake) is something which I have loved my whole life. They are nice and they look wonderful.

To begin with this recipe, we have to first prepare a few ingredients. You can have indo-dutch klappertaart (coconut cake) using 21 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Indo-Dutch Klappertaart (Coconut Cake):

1. Prepare Mixture A:
2. Get 18 oz whole milk
3. Make ready 70 gr unsalted butter
4. Get 3/4 cup granulated sugar
5. Prepare 1/2 tsp salt
6. Take Mixture B:
7. Take 3/4 cup pure young coconut water
8. Make ready 50 gr corn starch
9. Take 20 gr all purpose flour
10. Make ready 6 egg yolk
11. Make ready Mixture C:
12. Get 400 gr shredded young coconut fruit
13. Make ready 100 gr raisins
14. Make ready 3 tsp cinnamon
15. Take 2 tsp spiced rum
16. Take Meringue Topping:
17. Get 1/2 cups egg white
18. Prepare 1/4 cup granulated sugar
19. Take Cinnamon Powder
20. Get Raisins
21. Make ready Roasted Almond Flakes

Instructions to make Indo-Dutch Klappertaart (Coconut Cake):

1. In a sauce pan, put the Mixture A over low heat to melt. Stir welP
2. 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.
3. 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.
4. 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).
5. Pour the meringue on top of the Klappertaart mixture. Sprinkle with cinnamon powder, raisins, and almond flakes.
6. Preheat the oven to 350 F then oven baked the klappertaart for 30 minutes.
7. Set aside and refrigerate for 1-2 hours. Enjoy!

So that’s going to wrap this up with this exceptional food indo-dutch klappertaart (coconut cake) recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!