Klappertaart (Indo-Dutch Coconut Cake)
Klappertaart or Klapertart is a Dutch-influenced Indonesian cake that consists of a silky smooth custard base with young coconut meat slices inside and sweet meringue on top. Best eaten chilled as a dessert.
Indonesia experienced a colonial history under the Dutch for a long time. The Dutch colonial period in Indonesia made so much impact on Indonesian people’s lives and cuisine. When the Dutch arrived, they brought their cooking and baking methods. Many Indonesian recipes trace their roots to the Dutch colonial era, and one of them is Klappertaart.
What is Klappertaart?
Klappertaart literally means “coconut cake” or “coconut tart” in Dutch. It is a Dutch-influenced Indonesian cake originating from Manado, the capital city of the province of North Sulawesi.
It is a cake with coconut as the main ingredient. The base is soft custard with young coconut meat slices, raisins, and nuts mixed in the cake. The top is finished with a thin layer of sweet and fluffy meringue. The recipe is greatly influenced by the European style of cooking.
There are several ways to cook Klappertaart. The entire thing can be steamed or baked until fully cooked. There is also the no-bake version.
Manado’s Christmas Cake
Klappertaart becomes popular due to its delicious taste. As time went by, the Christians in Manado created a tradition to bake this cake for Christmas and to celebrate other festive moments.
Ingredients You Need
Custard
- Coconut water – Coconut water is the clear fluid found inside the center of a young, green coconut.
- Milk – To add richness.
- All-purpose flour – To thicken the custard.
- Cornstarch – To thicken the custard.
- Granulated sugar – To sweeten.
- Salt – To balance the sweetness.
- Unsalted butter – Adding richness.
- Egg yolks – The main thickener in custard and add richness to the cake.
- Vanilla extract – To enhance the flavor.
- Rhum – Rhum is completely optional, but it is recommended for deeper flavor.
Add-ins and toppings
- Young coconut meat slices – Use the coconut meat inside the center of young, green coconuts, which is still soft and scoopable. The coconut meat will be too hard if you use mature coconut instead of green coconut.
- Raisins – Soak raisins in warm water before using to soften them.
- Kenari nuts – Kenari nut or also known as pili nut is a native nut from Indonesia with a tear shape similar to the almond. You can substitute kenari nuts with sliced almonds. Make sure to toast the nuts before adding it to the custard base.
Meringue
- Egg whites – Bring the egg whites to room temperature for more volume and help the sugar to dissolve easily.
- Granulated sugar – Add granulated sugar little by little as this will help it incorporate.
- Salt – To taste.
- Ground cinnamon – To spice the dessert.
How to Make
- Cut open two young, green coconuts. Drain the coconut water in a big bowl. Use a spoon to scoop the coconut meat inside. Set aside.
- In a medium saucepan, add all-purpose flour, cornstarch, sugar, salt, coconut water, and milk. Cook on low heat while whisking constantly until the mixture thickens and boils. Remove from the heat.
- While still hot, add unsalted butter and whisk until combined. Add egg yolks one by one. Whisk with each addition of egg yolk. Add vanilla extract and rum. Whisk until combined.
- Add young coconut meat slices, raisins, and sliced kenari nuts. Mix until combined.
- Transfer the batter into an 8×8-inch/20×20 cm or 9×9-inch/22×22 cm glass baking pan. Place the glass baking pan on a larger baking pan. Add hot water to the larger baking pan to cook the custard with the bain-marie method. This method will prevent the custard from cracking in the oven. Bake at 340F/170°C for 20 minutes.
- In a medium bowl, add egg whites and salt. Beat until frothy and add sugar gradually. Beat on high speed until glossy and stiff peaks. Remove the cake from the oven and remove the glass baking pan from the larger baking pan. Spread egg white mixture on top evenly.
- Sprinkle cinnamon powder on top. Add raisins and kenari nuts to decorate. Bake at 340F/170°C for 20 minutes.
- Cool the cake completely. Best chilled before serving.
Storage
After the cake has cooled completely, store it in the refrigerator. Klappertaart will last about 8-12 hours at room temperature or 4-5 days in the fridge. Don’t store the cake in the freezer.
Klappertaart (Indo-Dutch Coconut Cake)
Ingredients
Custard
- 1/4 cup (30 gr) all-purpose flour
- 7 tbsp (50 gr) cornstarch
- 1/2 cup (100 gr) granulated sugar
- 1/2 tsp salt
- 1 cup (240 ml) coconut water
- 1 1/2 cups (360 ml) milk
- 2 tbsp (30 gr) unsalted butter
- 3 egg yolks
- 1/2 tsp vanilla extract
- 2 tbsp dark rum, or more, optional
- 2 1/2 cups (300 gr) fresh coconut meat slices, from 2 young green coconuts
- 1/4 cup (40 gr) raisins
- 1/4 cup (30 gr) kenari nuts, toasted, sliced thinly lenghtwise
Meringue
- 3 egg whites
- 1/4 tsp salt
- 1/4 cup (50 gr) granulated sugar
Toppings
- Ground cinnamon
- Raisins
- Kenari nuts
Instructions
Custard
- Preheat oven to 340F/170°C.
- Soak raisins – In a small bowl, soak raisins in warm water for 15 minutes to soften them. Strain the water. Set aside.
- Mix dry ingredients – In a medium saucepan, add all-purpose flour, cornstarch, sugar, and salt. Whisk to combine.
- Add coconut water and milk– Add coconut water little by little while whisking constantly. This will prevent the flour from getting lumpy. Add milk and whisk until combined.
- Cook the mixture on low heat while whisking constantly until the mixture thickens and boils. Remove from the heat.
- Add butter and egg yolks – While still hot, add unsalted butter and whisk until incorporated. Add egg yolks one by one. Whisk with each addition of egg yolk. Add vanilla extract and rum. Whisk until combined.
- Add-ins – Add young coconut meat slices, raisins, and kenari nuts. Mix until combined
- Bake – Transfer the batter to an 8×8-inch/20×20 cm glass baking pan. Place the glass baking pan on a larger baking pan. Add hot water to the larger baking pan to cook the custard with the bain-marie baking method. This method will prevent the custard from cracking in the oven. Bake for 20 minutes.
Meringue
- Make meringue – In a medium bowl, add egg whites and salt. Using a stand mixer with a whisk attachment or hand mixer, beat until frothy. Add sugar gradually. Beat on high speed until glossy and stiff peaks.
- Spread meringue – Remove the cake from the oven and remove the glass baking pan from the larger baking pan. Spread egg white mixture on top evenly.
- Add toppings – Sprinkle cinnamon powder on top. Add raisins and kenari nuts to decorate.
- Bake at 340F/170°C for 20 minutes or until the top is golden brown.
- Cool the cake completely. Best chilled before serving.
