Jump to Recipe Print RecipeThe first time I savored a slice of Louise Cake, it felt like a warm hug on a chilly afternoon. This delightful classic New Zealand dessert features a buttery shortbread base topped with a tart raspberry jam layer and a light, fluffy coconut Swiss meringue. The best part? Not only is this recipe a nostalgic nod to simpler times, but it’s also incredibly versatile, allowing for gluten-free options or customizable jams to suit your taste. Whether you’re hosting a cozy tea party or simply treating yourself to a well-deserved slice, this Louise Cake is sure to bring smiles around the table. Are you ready to bake your way into the hearts of your loved ones? Why is Louise Cake so special? Nostalgic Delight: This classic dessert transports you straight to the heart of New Zealand with its rich flavor and cherished memories. Easy to Make: You don’t need to be a baking pro to whip this up—it’s simple and rewarding! Versatile Options: Feel free to swap in your favorite jam or try different meringue types for a unique twist. Gluten-Free Friendly: With easy substitutions, you can cater to dietary needs without compromising taste. Check out my Peanut Butter Cheesecake for more gluten-free inspiration! Crowd-Pleasing: Serve it at gatherings or afternoon teas; everyone will be asking for the recipe! Louise Cake Ingredients For the Shortbread Base Butter – Adds richness and moisture; for a dairy-free option, swap with margarine. Sugar – Sweetens the base; use caster sugar for a smoother texture. All-Purpose Flour – Provides structure; opt for gluten-free flour to cater to dietary needs. Egg Yolks – Binds the ingredients together; essential for the base’s consistency. For the Raspberry Jam Layer Raspberry Jam – Adds a tangy sweetness that perfectly balances the dessert; feel free to substitute with any tart fruit jam or homemade preserves. For the Coconut Swiss Meringue Egg Whites – Key for creating a light, fluffy meringue; ensure they reach stiff peaks for the best result. Sugar – Sweetens the meringue; adjust depending on your preference for sweetness. Coconut – Provides delightful texture and flavor; shredded coconut offers a coarser texture while desiccated gives a finer finish. Indulge in making this Louise Cake and enjoy the rich flavors of this New Zealand classic dessert! Step‑by‑Step Instructions for Louise Cake Step 1: Preheat the Oven and Prepare the Pan Preheat your oven to 350°F (175°C). While it heats, grab a 9-inch square baking pan and line it with parchment paper, ensuring the paper overhangs for easy lifting later. If you have metal binder clips, use them to secure the parchment in place while pouring in the batter. Step 2: Make the Shortbread Base In a mixing bowl, cream together the butter and sugar until light and fluffy, about 2-3 minutes. Next, add the egg yolks and flour, mixing until a soft dough forms. Carefully spread this dough evenly into the prepared pan, ensuring the base is level for a consistent bake. Step 3: Bake the Base Place the pan in the preheated oven and bake the shortbread base for 10-15 minutes, or until it turns lightly golden around the edges. Keep an eye on it, as you want a soft texture without becoming hard. Once done, remove it from the oven and set aside to cool slightly. Step 4: Add the Raspberry Jam Layer Once the base has cooled a bit, spread a generous layer of raspberry jam evenly over the warm shortbread. The slight warmth of the base will help the jam spread easily, and its tartness will beautifully complement the richness of the base. Step 5: Prepare the Swiss Meringue To create the coconut Swiss meringue, set up a double boiler by simmering water in a pot and placing a heatproof bowl over it. Whisk the egg whites and sugar together in the bowl until the sugar dissolves, about 4-5 minutes. Once dissolved, remove from heat and immediately whip until stiff peaks form. Step 6: Fold in the Coconut Gently fold the shredded coconut into the whipped meringue, being careful not to deflate the fluffy mixture. This coconut Swiss meringue will be the crowning glory on your Louise Cake, adding texture and sweetness to your delicious creation. Step 7: Bake the Meringue Topping Spread the coconut Swiss meringue evenly over the raspberry jam layer in the pan. Return the cake to the oven and bake for an additional 15-20 minutes, or until the meringue is lightly browned on top. Keep an eye on it to prevent burning—look for a golden hue. Step 8: Cool and Slice After baking, remove the cake from the oven and allow it to cool completely in the pan. Once cooled, lift the cake out using the overhanging parchment paper, and place it on a cutting board. Cut into squares or bars, ready to serve and enjoy your delightful Louise Cake! Louise Cake Variations & Substitutions Feel free to get creative with this beloved classic—there’s a world of flavors waiting for you! Gluten-Free: Use gluten-free all-purpose flour to create a delicious, gluten-free version. No one will miss the wheat! Different Jams: Swap raspberry jam for apricot, strawberry, or any tart fruit for a new flavor experience. Each fruit brings its own story to the dessert. Coconut-Free: Omit the coconut for a straightforward Swiss meringue topping—elegant and fluffy. Sometimes simplicity reigns supreme! Flavor Extracts: Add a splash of almond or vanilla extract to the base for an enhanced flavor profile. Let your taste buds delight in the possibilities! Chocolate Drizzle: For an indulgent twist, drizzle melted chocolate over the meringue topping just before serving. Chocolate and meringue create a love story of flavors. Nuts & Seeds: Toss in some toasted coconut flakes or chopped nuts (like almonds or pecans) into the meringue for a crunchy surprise. Heightened Heat: Sprinkle a pinch of cayenne or chili powder into the meringue for subtle heat that beautifully contrasts the sweetness. A daring twist for adventurous palates! Layered Delight: Create a layered Louise Cake by adding fresh berries or cream between the jam and meringue layers. Each bite will be a harmonious blend of textures and flavors. Let your imagination run wild with these variations! If you’re also in the mood for something indulgent, consider my Butterfinger Cheesecake Sweet or dive into the delightful realm of Fried Strawberry Cheesecake. Enjoy experimenting! Expert Tips for Making Louise Cake Perfect Egg Whites: Ensure your egg whites are at room temperature before whipping; this allows them to achieve maximum volume and stiff peaks for the meringue. Jam Layer: Opt for high-quality raspberry jam; a homemade version adds a personal touch and intense flavor. Avoid overly sweet jams that might clash with the cake’s richness. Coconut Choice: Choose shredded coconut for added texture; however, if you prefer a smoother finish, desiccated coconut works beautifully in the meringue for Louise Cake. Baking Time Watch: Keep an eye on the meringue while baking; every oven is different, and you want it golden but not burnt. A light touch with your finger can help you test doneness. Cool Before Cutting: Allow the Louise Cake to cool completely before slicing. This ensures cleaner cuts and helps the meringue maintain its fluffy texture. Make Ahead Options These delightful Louise Cakes are perfect for meal prep enthusiasts! You can bake the shortbread base and prepare the raspberry jam layer up to 24 hours in advance. Simply store the cooled base in an airtight container at room temperature and refrigerate the jam separately. For the meringue topping, whip it just before you’re ready to bake to ensure it retains its airy texture. When ready to serve, spread the jam over the shortbread and top with the meringue, then bake until golden—no one will know you prepped in advance! This method not only saves time but allows you to create a show-stopping dessert with minimal effort, making busy weeknights a little sweeter. How to Store and Freeze Louise Cake Room Temperature: Keep the Louise Cake in an airtight container at room temperature for up to 3 days to maintain its delightful textures. Fridge: For extended freshness, store the sliced cake in the fridge for up to 5 days, but note that the meringue may lose some of its fluffiness. Freezer: If you want to enjoy this treat later, freeze individual slices wrapped tightly in plastic wrap and then in aluminum foil for up to 2 months. Reheating: To refresh the cake after freezing, let it thaw in the fridge overnight and serve at room temperature for the best flavor and texture experience. What to Serve with Classic New Zealand Louise Cake? Savoring a slice of this delightful treat invites the senses to indulge in a truly memorable dining experience. Creamy Mashed Potatoes: The smooth texture contrasts beautifully with the fluffy meringue, creating a delightful balance of flavors. Fresh Mixed Berries: A bowl of vibrant berries brightens the plate and enhances the dessert’s fruity notes while adding a refreshing touch. Ginger Tea: A warm cup of ginger tea complements the sweet and tangy layers of the cake, creating a comforting afternoon tradition. Pistachio Ice Cream: The nutty flavor and creamy texture of pistachio ice cream harmonize wonderfully with the raspberry jam and coconut topping of the Louise Cake. Chocolate Drizzle: A simple drizzle of melted chocolate adds richness and extra decadence to each bite, appealing to the chocolate lovers around. Grilled Peaches: The sweetness of grilled peaches on a warm summer day pairs beautifully, providing a juicy contrast to the cake’s texture. Lemonade: Refreshing lemonade cleanses the palate between bites, enhancing the flavors of the raspberry jam with its tangy zest. Vanilla Bean Whipped Cream: Light, fluffy whipped cream topped with vanilla bean seeds adds a rich layer of flavor and a lovely finish to the rich dessert. Almond Biscotti: Crispy almond biscotti offers a satisfying crunch that contrasts with the softness of the cake, making for an enjoyable dining experience. Fruit Tart: Serving a mini fruit tart alongside brings additional textures and colorful appeal, making for an irresistible dessert duo. Louise Cake Recipe FAQs What should I look for when selecting the raspberry jam? Absolutely! For the best results, opt for a high-quality raspberry jam that is not overly sweet. Look for one with real fruit pureé and minimal artificial ingredients. Homemade jam can elevate the flavor, making your Louise Cake even more delightful! How should I store my leftover Louise Cake? Store your Louise Cake in an airtight container at room temperature for up to 3 days. If you want it to last longer, refrigerate the slices for about 5 days, but be cautious, as the meringue may lose some of its fluffiness in the fridge. Can I freeze Louise Cake? Very! To freeze your Louise Cake, wrap individual slices tightly in plastic wrap, followed by aluminum foil, and store them in the freezer for up to 2 months. When you’re ready to enjoy, simply thaw it overnight in the refrigerator and bring it to room temperature before serving! What if my meringue doesn’t reach stiff peaks? Don’t worry! If your meringue isn’t reaching stiff peaks, ensure your mixing bowl and whisk are completely clean and dry, as any grease can prevent proper aeration. For best results, whip the egg whites at room temperature, and add a pinch of cream of tartar to stabilize them. If it’s still not working, consider starting over with fresh egg whites. Is there a gluten-free option for the base? Absolutely! To make your Louise Cake gluten-free, simply substitute all-purpose flour with a gluten-free all-purpose flour blend. This will provide the same structure without compromising on flavor! Can I use different fruits for the jam layer? Yes, the more the merrier! Feel free to swap raspberry jam for other tart jams like apricot or strawberry. Each option adds a unique flavor while keeping that delightful balance with the buttery base and fluffy meringue. Delight in Homemade Louise Cake: A Kiwi Classic Redefined Experience the warmth of Louise Cake, a nostalgic Kiwi dessert with a rich shortbread base, tart raspberry jam, and fluffy coconut meringue. Print Recipe Pin Recipe Prep Time 20 minutes minsCook Time 35 minutes minsCooling Time 30 minutes minsTotal Time 1 hour hr 25 minutes mins Servings: 12 slicesCourse: CakesCuisine: New ZealandCalories: 250 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Shortbread Base1 cup Butter Adds richness and moisture; for a dairy-free option, swap with margarine.1/2 cup Sugar Sweetens the base; use caster sugar for a smoother texture.1 1/2 cups All-Purpose Flour Provides structure; opt for gluten-free flour to cater to dietary needs.2 large Egg Yolks Binds the ingredients together; essential for the base's consistency.For the Raspberry Jam Layer1 cup Raspberry Jam Adds a tangy sweetness; feel free to substitute with any tart fruit jam or homemade preserves.For the Coconut Swiss Meringue4 large Egg Whites Key for a light, fluffy meringue; ensure stiff peaks for best results.1 cup Sugar Sweetens the meringue; adjust depending on your sweetness preference.1 cup Coconut Provides delightful texture; choose shredded for a coarser texture or desiccated for a finer finish. Equipment Mixing bowl9-inch Square Baking Pandouble boiler Method Step‑by‑Step Instructions for Louise CakePreheat your oven to 350°F (175°C) and line a 9-inch square baking pan with parchment paper.Cream together the butter and sugar until light and fluffy, about 2-3 minutes, then add egg yolks and flour, mixing until a soft dough forms.Spread the dough evenly into the prepared pan and bake for 10-15 minutes until lightly golden around the edges.Spread the raspberry jam evenly over the warm shortbread once cooled slightly.Set up a double boiler; whisk egg whites and sugar until sugar dissolves, about 4-5 minutes, then whip until stiff peaks form.Fold shredded coconut into the meringue mixture with care to maintain fluffiness.Spread the meringue over the jam layer and return to the oven for 15-20 minutes until lightly browned.Remove from the oven, cool completely in the pan, then lift out using the parchment paper and cut into squares. Nutrition Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 100mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 500IUVitamin C: 1mgCalcium: 20mgIron: 1mg NotesEnsure your egg whites are at room temperature for max volume and stiff peaks. Use high-quality raspberry jam, and allow to cool completely before slicing for cleaner cuts. Tried this recipe?Let us know how it was!
