Servings
Font
Back
0 from 6 votes

Louise Cake

The New Zealand Louise cake is a delicious traditional cake covered with raspberry jam and topped with crispy coconut meringue.

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 15 mins
Servings: 20 pieces
Course: Dessert
Cuisine: New Zealand

Ingredients

For the cake
  • 1 cup butter (soft)
  • 1 cup caster sugar
  • 5 egg yolks
  • 1 teaspoon vanilla extract
  • 3 cups flour , sifted
  • 2 teaspoons baking powder
  • 6 oz. raspberry jam
For the coconut meringue cake
  • 5 egg whites
  • 1 cup caster sugar
  • 2½ cups unsweetened shredded coconut
  • ½ teaspoon vanilla extract
Equipment
  • Rectangular Pan (12x10 inches / 30x24 cm)
  • Stand mixer
  • parchment paper

Instructions

    Cup of Yum
  1. Preheat the oven to 320F / 160C.
  2. Line a 12 x 10 inch (30x24 cm) pan with parchment paper.
  3. In a stand mixer, beat the butter and sugar until obtaining a creamy consistency.
  4. Stir in the egg yolks and vanilla, then stir in the flour and baking powder to make a slightly crumbly dough.
  5. Pour the dough into the pan and press it to form a compact base of about ½ inch (1,5 cm) thickness.
  6. Bake for about 20 minutes, until slightly golden.
  7. While the base is baking, prepare the coconut meringue filling.
  8. Coconut meringue
  9. Add the egg whites into the bowl of a stand mixer and beat them until soft peaks form.
  10. Gradually stir in the sugar until the mixture forms a shiny meringue.
  11. Gently fold in the coconut and vanilla with a spatula.
  12. Let the baked sponge cake base cool for 10 minutes.
  13. Spread the jam over it, then spread the coconut mixture over the jam.
  14. Bake until the top is crisp and slightly golden, for about 30 to 35 minutes.
  15. Cut about 20 to 25 pieces. Let cool, then store in an airtight container for up to two weeks.