A Recipe For Old-Fashioned New Zealand Louise Cake
A traditional New Zealand Louise cake features a biscuit base, raspberry jam, and a coconut meringue topping.
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Instructions
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Preheat the oven to 150 C / 300 F.
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Grease an 11 x 7-inch rectangular cake tin and line it with baking paper, leaving an overhang.
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To make the cake base, cream butter and sugar until light, then beat in 3 egg yolks, one at a time.
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Sift flour and baking powder, then fold into the creamed mixture. Press the dough into the bottom of the lined tin.
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For the coconut meringue, beat three egg whites until soft peaks form.
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Gradually add 1/4 cup superfine sugar, continuing to beat until stiff, glossy peaks. Fold in desiccated coconut and vanilla extract.
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Spread a thin layer of jam over the dough in the pan.
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Spoon and spread the coconut meringue over the jam layer.
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Bake for 20 to 25 minutes, until the meringue top is a soft pink eggshell color.
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Cool the cake in the tin for 2-3 minutes, then remove it by lifting the baking paper. Cool completely on a wire rack.
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Once cooled, cut the cake into squares and serve, optionally topped with fresh raspberries.