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klappertaart or indo dutch coconut cake
4.88 from 8 votes

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.
Author: Taste of Nusa
Course: Dessert
Cuisine: Dutch, Indonesian
Difficulty: Intermediate
Dietary: Vegetarian
Servings: 1 8x8-inch/20x20 cm cake
Prep Time:40 minutes
Cook Time:50 minutes
Total Time:1 hour 30 minutes

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

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 8x8-inch/20x20 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.

Notes

Kenari nuts. – You can substitute kenari nuts with sliced almonds.

Nutrition

Serving: 1whole cake | Calories: 2937kcal | Carbohydrates: 354g | Protein: 57g | Fat: 147g | Saturated Fat: 90g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 36g | Trans Fat: 1g | Cholesterol: 689mg | Sodium: 2412mg | Potassium: 3121mg | Fiber: 35g | Sugar: 193g | Vitamin A: 2097IU | Vitamin C: 16mg | Calcium: 826mg | Iron: 13mg