Klappertaart (Coconut Custard Cake)

Klappertaart is a rich and creamy coconut custard dessert with roots in Dutch-Indonesian cuisine. Made with milk, egg yolks, butter, and young coconut meat, this dessert has a smooth, silky texture that melts in your mouth.

What makes Klappertaart unique is its layered texture—soft custard at the base combined with sweet fruit and tender coconut, topped with a light and airy meringue. The topping is baked until golden and finished with cinnamon, raisins, and almonds, adding both flavor and texture.

This dessert is perfect for special occasions, gatherings, or as a chilled treat on warm days. Served cold, Klappertaart becomes even more refreshing and flavorful, making it a truly comforting and indulgent dessert.

Yield: Makes 12–15 medium servings

Prep Time: 25 minutes

Cook Time: 15 minutes (stovetop)

Bake Time: 35 minutes (total)

Total Time: ~1 hour 15 minutes (plus chilling)

Ingredients

4 ¼ cups Fresh whole milk
¾ cup Granulated sugar
6 Large egg yolks
⅔ cup Cornstarch
½ cup Custard powder
½ cup All-purpose flour
⅔ cup (approx. 10.5 tbsp) Butter or margarine
2 tsp Vanilla bean paste
2 ½ cups Young coconut meat (scraped and chopped)
1 can (15 oz) Fruit cocktail, drained

Topping

6 Large egg whites
¼ tsp Salt
1 tbsp Lime or lemon juice
¼ cup Granulated sugar
3 tbsp Custard powder or cornstarch

Garnish:

Raisins (soaked in hot water and squeezed dry), slivered almonds, and ground cinnamon.
Glacé cherries for final decoration (optional)

Instructions

Prepare the Base: Take about 1 cup of the milk and mix it with the 6 egg yolks until smooth. Add the cornstarch, custard powder, and all-purpose flour. Stir well and strain the mixture to ensure there are no lumps.
Boil the Milk: In a large pot, combine the remaining 3 ¼ cups of milk and the sugar. Heat until the milk boils and the sugar is completely dissolved. Turn off the heat.
Thicken the Custard: Slowly pour the flour-egg mixture into the hot milk while stirring rapidly to keep it smooth.
Cook: Turn the heat back on to low. Cook the batter, stirring constantly, until it thickens and starts to bubble. Continue cooking for a few minutes to ensure the raw flour taste is gone. Tip: Keep stirring to prevent the bottom from scorching.
Finish the Batter: Stir in the butter until fully melted and combined. Add the vanilla bean paste and mix well.
Add Fillings: Fold in the young coconut meat and the drained fruit cocktail. Mix until evenly distributed.
First Bake: Preheat your oven to 300°F - 320°F (150°C - 160°C). Pour the batter into a greased baking dish or individual ramekins. Bake for 20 minutes using the au bain-marie (water bath) method.
Prepare Meringue Topping: While the cake is baking, beat the egg whites and salt until foamy. Add the lime juice, then gradually add the sugar while continuing to beat until soft peaks form. Fold in the 3 tbsp of custard powder/cornstarch. Transfer the mixture to a piping bag.
Assemble: Remove the Klappertaart from the oven. Pipe the meringue over the top. Sprinkle generously with ground cinnamon, raisins, and slivered almonds.
Final Bake: Increase the oven temperature to 350°F (180°C). Bake until the topping is set and turns a beautiful golden brown.
Serve: Let it cool, then garnish with cherries if desired. Store in the refrigerator and serve chilled for the best flavor and texture.