Go Back
–+ servings
Louise Cake

Delicious Louise Cake: A Sweet Taste of New Zealand Magic

A classic New Zealand Louise Cake bursting with nostalgic flavors, featuring a buttery shortbread base, tangy raspberry jam, and fluffy coconut meringue.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 15 minutes
Total Time 1 hour
Servings: 12 slices
Course: Dessert
Cuisine: New Zealand
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 cup Butter softened
  • 1 cup Sugar caster or granulated
  • 2 cups All-Purpose Flour can use gluten-free flour
  • 3 whole Eggs for lighter meringue
  • 1 teaspoon Salt adjust based on type
For the Jam Layer
  • 1 cup Raspberry Jam can substitute with other jams
For the Meringue Topping
  • 5 whites Egg Whites at room temperature
  • 1 cup Desiccated or Shredded Coconut for texture
  • 1 cup Granulated Sugar

Equipment

  • 9-inch baking pan
  • mixing bowl
  • Stand Mixer
  • Wooden spoon
  • heatproof bowl

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 9-inch baking pan lined with parchment paper.
  2. Cream together 1 cup of softened butter and 1 cup of sugar until light and fluffy, about 4–5 minutes.
  3. Gradually sift in 2 cups of all-purpose flour and a pinch of salt into the butter mixture. Press the dough into the baking pan.
  4. Spread 1 cup of raspberry jam evenly over the cookie dough base.
  5. Combine 5 egg whites and 1 cup of sugar in a heatproof bowl over simmering water, whisk until warm, then whip until stiff peaks form.
  6. Gently fold in 1 cup of desiccated or shredded coconut into the whipped meringue.
  7. Spread the coconut meringue over the raspberry jam layer, ensuring even coverage.
  8. Bake for 30 minutes, until the meringue is light golden and set to touch.
  9. Cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Let the cake cool completely before cutting to prevent cracking. Store leftovers in an airtight container for up to 3 days.

Tried this recipe?

Let us know how it was!