Description
The Classic New Zealand Louise Cake is a beloved Kiwi treat that combines a buttery shortbread base with a sweet fruit jam layer and a fluffy coconut meringue topping. Perfect for afternoon tea or a simple dessert, this cake is easy to make and packed with flavor.
Ingredients
Scale
For the Base:
- 1 cup all-purpose flour
- 1/2 cup desiccated coconut
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 egg
- 1 teaspoon baking powder
For the Jam Layer:
- 1/2 cup raspberry jam (or any fruit jam of your choice)
For the Meringue Topping:
- 2 egg whites
- 1/2 cup desiccated coconut
- 1/4 cup granulated sugar
Instructions
- Preheat the Oven & Prepare the Pan:
Preheat your oven to 350°F (175°C). Grease and line an 8x8-inch baking pan with parchment paper. - Make the Base:
In a bowl, combine flour, coconut, and baking powder. In a separate bowl, cream together butter and sugar until light and fluffy. Add the egg and vanilla, then mix well. Gradually fold in the dry ingredients until a crumbly dough forms. Press the dough evenly into the bottom of the prepared pan. - Add the Jam Layer:
Spread the raspberry jam evenly over the base. - Make the Meringue Topping:
Beat the egg whites in a clean bowl until soft peaks form. Gradually add the sugar and continue beating until stiff peaks form. Gently fold in the coconut. Spread the meringue mixture evenly over the jam layer. - Bake:
Bake for 20-25 minutes, or until the meringue is golden brown. Let the cake cool completely in the pan before slicing.
Notes
- If you prefer a different jam, feel free to substitute with strawberry, apricot, or blueberry jam.
- For an extra crunch, top with chopped nuts like almonds or pistachios before baking.
- Make sure the egg whites are at room temperature for the best meringue texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 220
- Sugar: 19g
- Fat: 11g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g