Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 eggs
- 1/2 cup milk
- 1/2 cup sweetened condensed milk
- 1/2 cup shredded coconut
- 1/2 cup coconut cream
- 1/4 cup raisins
- 1/4 cup chopped cashews
- 1/4 tsp salt
Special equipment needed:
- 9-inch round cake pan
- Mixing bowls
- Hand mixer or stand mixer
- Parchment paper
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C).
2. In a mixing bowl, cream the butter and sugar together until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. Sift the flour and salt together, then add it to the butter mixture, alternating with the milk, until everything is well combined.
5. Fold in the shredded coconut, raisins, and chopped cashews.
6. Grease a 9-inch round cake pan with butter and line the bottom with parchment paper.
7. Pour the batter into the prepared pan and smooth the top with a spatula.
8. Cover the pan with aluminum foil and bake for 30 minutes.
9. Remove the foil and bake for another 15-20 minutes, or until a toothpick inserted in the center comes out clean.
10. While the cake is baking, prepare the coconut cream by whisking together the sweetened condensed milk and coconut cream in a mixing bowl.
11. Once the cake is done, remove it from the oven and let it cool for 10 minutes.
12. Carefully remove the cake from the pan and place it on a serving plate.
13. Pour the coconut cream over the cake, spreading it evenly with a spatula.
14. Sprinkle some shredded coconut on top of the cream.
15. Chill the cake in the refrigerator for at least 2 hours before serving.
Time:
Preparation time: 20 minutes
Cooking time: 50-55 minutes
Temperature:
350°F (175°C)
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 380
Total fat: 20g
Saturated fat: 13g
Cholesterol: 85mg
Sodium: 130mg
Total carbohydrates: 45g
Dietary fiber: 1g
Sugars: 27g
Protein: 6g
Substitutions for ingredients:
- You can use salted butter instead of unsalted butter, but adjust the salt accordingly.
- You can use any type of nuts you prefer, such as almonds or walnuts, instead of cashews.
- You can use golden raisins instead of regular raisins.
Variations:
- You can add some chopped pineapple or mango to the batter for a tropical twist.
- You can use coconut milk instead of milk for a more pronounced coconut flavor.
- You can add some cinnamon or nutmeg to the batter for a spiced version.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar to ensure a smooth batter.
- Do not overmix the batter once you add the flour to avoid a tough cake.
- Covering the cake with foil during the first half of the baking time prevents it from browning too much on top.
- Letting the cake cool for 10 minutes before removing it from the pan prevents it from breaking apart.
- Chilling the cake before serving allows the coconut cream to set and the flavors to meld together.
Storage instructions:
- You can store the leftover cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- You can serve the cake cold or at room temperature.
- If you prefer it warm, you can microwave a slice for 15-20 seconds or heat it in the oven at 350°F (175°C) for 5-10 minutes.
Presentation ideas:
- You can sprinkle some toasted coconut on top of the cake for added texture and flavor.
- You can serve the cake with a dollop of whipped cream or a scoop of vanilla ice cream on top.
- You can decorate the plate with some fresh fruit or edible flowers.
Garnishes:
- Shredded coconut
- Toasted coconut
- Fresh fruit
- Edible flowers
Pairings:
- Coffee
- Tea
- Coconut water
- Pineapple juice
Suggested side dishes:
- Fresh fruit salad
- Green salad
- Grilled pineapple
Troubleshooting advice:
- If the cake is too dry, you may have overbaked it. Try reducing the baking time next time.
- If the cake is too moist, you may have underbaked it. Try increasing the baking time next time.
- If the cake is too dense, you may have overmixed the batter. Try mixing it less next time.
Food safety advice:
- Make sure to use fresh ingredients and wash your hands and utensils thoroughly before preparing the cake.
- Store the cake in the refrigerator to prevent bacterial growth.
- Do not leave the cake at room temperature for more than 2 hours.
Food history:
- Klappertaart is a traditional Indonesian dessert that originated in Manado, North Sulawesi.
- The name "klappertaart" comes from the Dutch word "klapper" which means coconut.
- The cake is made with shredded coconut, milk, eggs, and sugar, and often includes other ingredients such as raisins, cashews, and spices.
- Klappertaart is usually served during special occasions such as weddings and birthdays.
Flavor profiles:
- Sweet
- Coconutty
- Nutty
- Creamy
Serving suggestions:
- Serve the cake as a dessert after a meal or as a snack with coffee or tea.
- You can also serve it as part of a dessert buffet or potluck spread.
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Region: Dutch