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–+ servings
Louise Cake

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.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 12 slices
Course: Cakes
Cuisine: New Zealand
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shortbread Base
  • 1 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 Layer
  • 1 cup Raspberry Jam Adds a tangy sweetness; feel free to substitute with any tart fruit jam or homemade preserves.
For the Coconut Swiss Meringue
  • 4 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 bowl
  • 9-inch Square Baking Pan
  • double boiler

Method
 

Step‑by‑Step Instructions for Louise Cake
  1. Preheat your oven to 350°F (175°C) and line a 9-inch square baking pan with parchment paper.
  2. 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.
  3. Spread the dough evenly into the prepared pan and bake for 10-15 minutes until lightly golden around the edges.
  4. Spread the raspberry jam evenly over the warm shortbread once cooled slightly.
  5. Set up a double boiler; whisk egg whites and sugar until sugar dissolves, about 4-5 minutes, then whip until stiff peaks form.
  6. Fold shredded coconut into the meringue mixture with care to maintain fluffiness.
  7. Spread the meringue over the jam layer and return to the oven for 15-20 minutes until lightly browned.
  8. 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

Notes

Ensure 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.

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