Louise Cake is both beautiful and simple. The contrast between the rich, crumbly base, the tangy raspberry jam, and the sweet, chewy coconut meringue creates a delightful texture in every bite. It’s a great make-ahead dessert for tea time, brunch, or special occasions—and it slices perfectly for serving a crowd.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Base:
All-purpose flour
Baking powder
Unsalted butter (softened)
Granulated sugar
Egg yolks
Vanilla extract
For the Topping:
Egg whites
Granulated sugar
Desiccated coconut
Raspberry jam (or another tart fruit jam like plum or boysenberry)
Directions
Preheat your oven to 350°F (175°C). Line an 8×8 or 9×9-inch baking pan with parchment paper.
In a large bowl, cream the butter and sugar until light and fluffy.
Add the egg yolks and vanilla, mixing well.
Sift in the flour and baking powder, then stir to form a soft dough.
Press the dough evenly into the prepared pan to form the base.
Spread raspberry jam evenly over the base.
In a clean bowl, beat the egg whites until soft peaks form. Gradually add sugar, beating until stiff, glossy peaks form.
Gently fold in the desiccated coconut.
Spoon the meringue over the jam layer and spread it evenly to the edges.
Bake for 25–30 minutes, or until the top is lightly golden and firm.
Allow to cool completely before slicing into squares or bars.
Servings and timing
This recipe makes 9 to 12 slices. Prep time: 20 minutes Cook time: 30 minutes Total time: 50 minutes
Variations
Berry Blend: Use mixed berry or boysenberry jam for a fruity twist.
Lemon Louise: Add lemon zest to the base and a touch of lemon juice to the meringue for brightness.
Chocolate Drizzle: Drizzle melted dark chocolate over the cooled bars for extra indulgence.
Nutty Meringue: Fold in chopped almonds or pistachios with the coconut.
Mini Louise Bites: Make in mini muffin tins for bite-sized servings.
Storage/Reheating
Storage: Store in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
Freezing: Freeze slices in a single layer, then transfer to a container. Best eaten within 1 month. Thaw at room temperature.
Reheating: Not recommended, as it’s best enjoyed at room temperature or slightly chilled.
FAQs
What is Louise Cake?
Louise Cake is a New Zealand dessert made with a shortbread base, jam, and coconut meringue topping.
Can I use other types of jam?
Yes, raspberry is traditional, but plum, strawberry, or boysenberry are also popular.
Why is it called Louise Cake?
It’s believed to be named after Princess Louise, the daughter of Queen Victoria.
Is it meant to be soft or crispy?
The base is soft and buttery, the jam is gooey, and the topping is light and chewy with a slight crunch on top.
Can I make it gluten-free?
Yes, just substitute the flour with a gluten-free all-purpose blend.
Can I use shredded coconut instead of desiccated?
Desiccated coconut is best for texture, but finely shredded unsweetened coconut can work in a pinch.
How do I prevent the meringue from weeping?
Use clean, dry bowls when whipping egg whites and add sugar slowly to stabilize the meringue.
Can I make it ahead of time?
Yes, it keeps well for several days, making it ideal for prepping ahead.
What do I serve with Louise Cake?
It’s lovely on its own or with tea, coffee, or a dollop of whipped cream.
Do I need to refrigerate leftovers?
Only if keeping it more than 3 days or in a warm climate. Otherwise, room temperature is fine.
Conclusion
Louise Cake is a beloved New Zealand classic that’s as delicious as it is charming. With its buttery crust, fruity jam layer, and cloud-like coconut meringue, it’s the perfect balance of textures and flavors. Whether you’re sharing it at a tea party, bringing it to a gathering, or enjoying a slice solo, Louise Cake is a timeless treat that never disappoints.
Louise Cake is a classic New Zealand dessert featuring a buttery shortbread base, a layer of tart raspberry jam, and a fluffy coconut meringue topping. It’s chewy, sweet, and perfect for any occasion.
Ingredients
For the Base:
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 cup unsalted butter, softened
1/3 cup granulated sugar
2 egg yolks
1 teaspoon vanilla extract
For the Topping:
2 egg whites
1/2 cup granulated sugar
1 cup desiccated coconut
1/2 cup raspberry jam (or other tart fruit jam)
Instructions
Preheat oven to 350°F (175°C). Line an 8×8 or 9×9-inch baking pan with parchment paper.
Cream butter and sugar together in a large bowl until light and fluffy.
Add egg yolks and vanilla extract, mixing until well combined.
Sift in flour and baking powder, then stir until a soft dough forms.
Press the dough evenly into the bottom of the prepared pan.
Spread raspberry jam evenly over the dough base.
In a clean bowl, beat egg whites until soft peaks form. Gradually add sugar, beating until stiff, glossy peaks form.
Gently fold in desiccated coconut.
Spoon the meringue mixture over the jam layer and spread it evenly to the edges.
Bake for 25–30 minutes, or until the meringue is lightly golden and set.
Allow to cool completely in the pan before slicing into squares or bars.
Notes
Use desiccated coconut for best texture—finely shredded coconut may be used if needed.Ensure egg whites are beaten in a clean, dry bowl for best meringue results.Cool completely before cutting for clean slices.Use any tart jam you like—plum, boysenberry, or strawberry all work well.Store at room temperature for up to 3 days, or refrigerate for longer shelf life.
