How to Cook Yummy Indo-Dutch Klappertaart (Coconut Cake)

Indo-Dutch Klappertaart (Coconut Cake).

You can have Indo-Dutch Klappertaart (Coconut Cake) using 21 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Indo-Dutch Klappertaart (Coconut Cake)

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

Indo-Dutch Klappertaart (Coconut Cake) instructions

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!.

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