Recipe: Spicy Indo-Dutch Klappertaart (Coconut Cake)

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We hope you got insight from reading it, now let's go back to indo-dutch klappertaart (coconut cake) recipe. You can have indo-dutch klappertaart (coconut cake) using 21 ingredients and 7 steps. Here is how you do it.

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

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

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