A nostalgic favorite from New Zealand, Louise Cake is a delightful layered dessert made with a buttery shortbread base, a sweet spread of raspberry jam, and a fluffy, coconut-kissed meringue topping. Each bite is a contrast of textures—crumbly, jammy, and light—making it a timeless treat I love serving with a hot cup of tea or coffee. It’s elegant enough for guests yet comforting enough for everyday baking.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Base:
150g (5.3 oz) unsalted butter, softened
100g (1/2 cup) granulated sugar
2 large egg yolks (reserve whites for topping)
1 tsp vanilla extract
200g (1 1/3 cups) all-purpose flour
1 tsp baking powder
1/4 tsp salt
Filling:
1/2 cup raspberry jam
Meringue Topping:
2 large egg whites
100g (1/2 cup) granulated sugar
1 tsp vanilla extract
1 1/4 cups (100g) desiccated coconut
Directions
I preheat the oven to 350°F (175°C) and line an 8×8-inch (20cm) baking pan with parchment paper.
In a large bowl, I cream the butter and sugar together until the mixture becomes light and fluffy.
I then add in the egg yolks and vanilla extract, mixing until fully combined.
After sifting in the flour, baking powder, and salt, I mix until a soft dough forms.
I press the dough evenly into the bottom of the prepared pan and bake it for 15 minutes until lightly golden. Then, I let it cool for about 5 minutes.
I spread the raspberry jam over the slightly cooled base, making sure to get an even layer.
For the meringue, I whisk the egg whites in a clean bowl until soft peaks form. Gradually, I add the sugar and vanilla extract, continuing to beat until the peaks become stiff and glossy.
I gently fold in the desiccated coconut, being careful not to deflate the meringue.
Then I spread the meringue mixture over the jam, using the back of a spoon to create soft peaks for a textured finish.
I return the pan to the oven and bake for 20–25 minutes, or until the meringue is lightly golden on top.
Once done, I let it cool completely in the pan before slicing it into squares.
Servings and timing
Servings: 12 squares
Prep Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 1 hour
Calories per serving: 290 kcal
Variations
I sometimes swap the raspberry jam for strawberry or plum for a different fruity twist.
For a nutty crunch, I mix in some finely chopped almonds with the coconut topping.
If I want a citrusy note, I add a little lemon zest to the base dough.
To make it gluten-free, I substitute the all-purpose flour with a reliable 1:1 gluten-free flour blend.
Storage/Reheating
I store Louise Cake in an airtight container at room temperature for up to 3 days. If the weather’s particularly warm, I keep it in the fridge to maintain the meringue’s texture. For longer storage, I freeze individual squares wrapped tightly in plastic wrap and place them in a freezer-safe container. To enjoy later, I let them thaw at room temperature—no reheating needed.
FAQs
What kind of jam works best in Louise Cake?
I use raspberry jam because its tartness complements the sweet meringue, but other berry jams like blackberry or strawberry also work beautifully.
Can I make Louise Cake ahead of time?
Yes, I often make it a day in advance. The flavors meld even more overnight, and it slices cleanly once fully set.
Is it possible to make Louise Cake dairy-free?
Yes, I replace the butter with a good quality dairy-free alternative. The rest of the recipe doesn’t contain dairy.
Can I reduce the sugar in the meringue?
I can slightly reduce the sugar, but I try not to lower it too much or the meringue won’t hold its structure or crisp up as nicely.
Why is my meringue weeping or sticky?
That usually happens if I overbeat the egg whites or if there’s too much humidity. I always make sure the bowl is grease-free and that I bake until the meringue is golden and set.
Conclusion
Louise Cake is one of those recipes that brings comfort and elegance to any table. I love how it layers rich shortbread, sweet jam, and a light coconut meringue into something so effortlessly delicious. Whether I’m baking it for family, friends, or just myself, it’s always a hit. It’s a beautiful slice of Kiwi baking tradition that I keep coming back to again and again.
📖 Recipe:
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Louise Cake
- Total Time: 1 hour
- Yield: 12 squares
- Diet: Vegetarian
Description
Louise Cake is a classic New Zealand dessert featuring a buttery shortbread base, a layer of sweet raspberry jam, and a fluffy coconut meringue topping. It’s a perfect blend of textures and flavors, ideal for teatime or special occasions.
Ingredients
150g (5.3 oz) unsalted butter, softened
100g (1/2 cup) granulated sugar
2 large egg yolks (reserve whites for topping)
1 tsp vanilla extract
200g (1 1/3 cups) all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/2 cup raspberry jam
2 large egg whites
100g (1/2 cup) granulated sugar
1 tsp vanilla extract
1 1/4 cups (100g) desiccated coconut
Instructions
- Preheat oven to 350°F (175°C) and line an 8×8-inch (20cm) baking pan with parchment paper.
- Cream the butter and sugar together in a large bowl until light and fluffy.
- Add the egg yolks and vanilla extract, mixing until fully combined.
- Sift in the flour, baking powder, and salt, then mix until a soft dough forms.
- Press the dough evenly into the bottom of the prepared pan and bake for 15 minutes until lightly golden. Let cool for 5 minutes.
- Spread the raspberry jam evenly over the slightly cooled base.
- In a clean bowl, whisk the egg whites until soft peaks form. Gradually add the sugar and vanilla extract, beating until stiff, glossy peaks form.
- Gently fold in the desiccated coconut, being careful not to deflate the meringue.
- Spread the meringue mixture over the jam layer, creating soft peaks with the back of a spoon.
- Bake for 20–25 minutes, or until the meringue is lightly golden on top.
- Allow to cool completely in the pan before slicing into squares.
Notes
Swap raspberry jam with strawberry or plum for variety.
Add chopped almonds to the meringue for extra crunch.
Add lemon zest to the base for a citrus twist.
Use a 1:1 gluten-free flour blend to make it gluten-free.
Store in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: New Zealand
Nutrition
- Serving Size: 1 square
- Calories: 290
- Sugar: 18g
- Sodium: 75mg
- Fat: 16g
- Saturated Fat: 11g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
