Klapertart Bandung - Coconut Choux Cake

Author: Anita Jacobson

Categories: Dessert

Cuisines: Indonesian

Prep Time: 10 mins

Cook Time: 1 hour 10 mins

Total Time: 1 hour 20 mins

Serves: 16

Ingredients

• 60 gram unsalted butter
• 200 ml water
• 1/2 teaspoon salt
• 165 gram all purpose flour
• 5 eggs
• 100 gram granulated sugar
• 100 ml milk
• 2 tablespoon rum
• 250 gram young coconut meat (fresh/canned)

Instructions

1. Preheat oven to 180 Celcius (355 Fahrenheit). Butter an 8"x8" pan and set aside.
2. In a sauce pot, melt together butter, water, and salt. Take off from the heat.
3. Add in the flour into the pot. Use a hand mixer to beat together until well mixed.
4. Add in eggs, one at a time, and continue beating until well mixed.
5. Add the sugar, and continue beating until well mixed.
6. Pour in the milk slowly, continue beating, until well mixed.
7. Pour in the rum, continue beating until well mixed.
8. With a spatula, fold in the young coconut flesh into the batter. Mix well, then transfer to the prepared pan.
9. Bake in the middle rack of the preheated oven for 60-70 minutes, until the edges and top is golden brown. The cake will rise while being baked, but it will deflate slightly once taken out from the oven.
10. Cut into 16 squares, serve warm.