Prepare ingredients.
Soak 30 minutes for at least in water.
Peel 2-3 young coconuts.
Add the coconut water to a bowl.
Prepare 150 grams of young coconut flesh.
Transfer to a small bowl.
Put 250 milliliters of whipped cream into a bowl.
Add 100 grams of corn starch.
Add 50-75 grams of flour.
Mix the ingredients and set aside.
Put 100 grams of sugar into a small cooking pot.
Add 500 milliliters of milk.
Heat milk and sugar without boiling over.
Stir until the sugar dissolves in milk.
Gradually pour the milk over the flour mixture.
... and stir at the same time.
Transfer the mixture to a cooking pot.
Warm the mixture with medium heat.
Stir the mixture constantly until it thickens.
Add 100 grams of butter.
Mix in gently.
Transfer to a bowl.
Separate 5 eggs in egg white ...
... and egg yolk.
Beat egg yolks until light and fluffy.
Add beaten egg yolk to the flour mixture.
Stir vigorously until the mixture is smooth.
Add 3-5 drops of vanilla flavor.
Add 1/2 teaspoon of cinnamon powder.
Stir briefly.
Add the young coconut flesh.
Mix in gently.
Distribute into baking cups.
Preheat the oven to 160°C.
Bake for 15-20 minutes.
Drain the raisin.
Beat the egg white ...
... until stiff.
Add 50 grams of icing sugar.
Stir vigorously until the mixture is smooth.
Take baking cups from the oven.
Add topping ...
... and flatten.
Sprinkle with grated almonds ...
... and raisins.
Push baking cups into the hot oven again.
Bake at a temperature of 170°C until cooked and topping turns brown. The duration of the baking process depends on the condition of the oven.
The Klappertart will become more tasty after being kept in the refrigerator for one night.


Klappertaart is a Dutch-influenced Indonesian cake originating from Manado, North Sulawesi. It literally means coconut cake or coconut tart, which is made from flour, sugar, milk, butter, as well as coconut flesh and juice.


150 grams young coconut flesh
500 milliliters milk
250 milliliters whipped cream
100 grams corn starch (or potato starch)
50 grams flour (50-75 grams)
100 grams sugar
50 grams icing sugar
5 eggs
100 grams butter
1⁄2 teaspoon cinnamon powder
3 drops vanilla flavor (3-5 drops)
1 tablespoon grated almond (1-2 tablespoons)
1 tablespoon raisin (1-2 tablespoons)