Step-by-Step Guide to Make Perfect Indo-Dutch Klappertaart (Coconut Cake)

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

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