Description
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.
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 18g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
