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Indo-Dutch Klappertaart (Coconut Cake)
Indo-Dutch Klappertaart (Coconut Cake)

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

The ingredients needed to make Indo-Dutch Klappertaart (Coconut Cake):
  1. You need Mixture A:
  2. Prepare 18 oz whole milk
  3. You need 70 gr unsalted butter
  4. Get 3/4 cup granulated sugar
  5. Use 1/2 tsp salt
  6. Prepare Mixture B:
  7. Provide 3/4 cup pure young coconut water
  8. Use 50 gr corn starch
  9. Use 20 gr all purpose flour
  10. You need 6 egg yolk
  11. Get Mixture C:
  12. Get 400 gr shredded young coconut fruit
  13. Provide 100 gr raisins
  14. Take 3 tsp cinnamon
  15. Use 2 tsp spiced rum
  16. Provide Meringue Topping:
  17. Use 1/2 cups egg white
  18. Take 1/4 cup granulated sugar
  19. Take Cinnamon Powder
  20. Provide Raisins
  21. Use Roasted Almond Flakes
Steps 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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