If you’re after a truly delightful slice of Kiwi baking brilliance, look no further than the Classic New Zealand Louise Cake with Raspberry Jam & Coconut Meringue. This nostalgic treat brings together a buttery shortbread base, a luscious layer of raspberry jam, and a cloud-like coconut meringue topping, creating a perfect harmony of texture and flavor. It’s a crowd-pleaser that feels both timeless and special; you’ll find it hard to stop at just one slice!
Ingredients You’ll Need
The magic of the Classic New Zealand Louise Cake with Raspberry Jam & Coconut Meringue lies in its simple but thoughtfully selected ingredients. Each one plays a starring role, from the rich butter that gives the base its crumbly texture to the fresh tanginess of raspberry jam and the sweet crunch of shredded coconut in the meringue. Here’s what you’ll gather before you get started:
- 115g unsalted butter, at room temperature: This adds a rich, creamy flavor and perfect crumb to the base.
- 110g caster sugar: Essential to sweeten and lighten both the base and meringue.
- 3 large egg yolks, at room temperature: These bind the base ingredients together and add moisture.
- ½ tsp vanilla extract or vanilla bean paste: A little extra depth of flavor that ties the whole cake together.
- ½ tsp kosher salt: Just enough to balance the sweetness and enhance all flavors.
- 1 tsp baking powder: This helps the shortbread base to rise lightly and have a soft bite.
- 220g all-purpose flour: The foundation that holds the base structure.
- 160g raspberry jam, or jam of your choice: The sweet and tart layer that brings the cake to life.
- 5 large egg whites (about 190g): Whipped into a glossy Swiss meringue that crowns the cake beautifully.
- 280g caster sugar: The sweetener for the meringue to achieve that perfect glossy finish.
- ¼ tsp vanilla bean paste (optional): Boosts the delicate flavor of the meringue.
- 165g shredded coconut: Adds fantastic texture and tropical flavor in the meringue topping.
How to Make Classic New Zealand Louise Cake with Raspberry Jam & Coconut Meringue
Step 1: Prepare the Base
Start by preheating your oven to 350°F (180°C) and greasing your 9-inch (23cm) pan, lining it with parchment paper that overhangs to make removing the cake easier. Cream the softened butter and sugar together using an electric mixer until the mixture is gloriously light and fluffy. Next, beat in the egg yolks and vanilla until smooth. Add salt, baking powder, and flour, mixing gently to just combine—overmixing can make the base tough, so handle it with care. Crumble this mixture evenly into your pan and firmly press it down to create an even, flat surface. This base will give you that perfect buttery, melt-in-the-mouth texture the cake is loved for. Spread the luscious raspberry jam over the base in a nice even layer and set aside while you prepare the crowning meringue.
Step 2: Make the Coconut Swiss Meringue
This step requires a little patience but totally worth the effort. Combine the egg whites and caster sugar in a heatproof bowl placed over simmering water (a double boiler). Stir constantly until the sugar dissolves completely and the mixture feels smooth against your fingers without grit. The temperature should reach at least 160°F (70°C), which also makes it safe to eat. Remove the bowl from heat and whip the mixture with an electric mixer until thick, glossy, and just forming stiff peaks. Beat in vanilla bean paste if using, then gently fold in the shredded coconut until mixed through. This dreamy meringue will become the showstopper on your cake that gives it such a delightful lift.
Step 3: Assemble and Bake
Spread the coconut meringue evenly over the jam-layered base. Try to smooth it out carefully without leaving sharp peaks that brown too quickly. Bake your creation for around 30 to 35 minutes or until the meringue is beautifully golden. You’ll notice it puff up during baking and sink slightly when taken out—this is just perfect for a tender yet sturdy topping. Let the cake cool completely in the pan before carefully lifting it out using the parchment paper. For the cleanest slices, warm a sharp knife under hot water, dry it, and wipe it between slices. This technique ensures your Classic New Zealand Louise Cake with Raspberry Jam & Coconut Meringue will look just as lovely as it tastes.
How to Serve Classic New Zealand Louise Cake with Raspberry Jam & Coconut Meringue
Garnishes
While this cake stands beautifully on its own, you can elevate its presentation with simple garnishes. A light dusting of icing sugar adds a pretty snowy touch, or scatter fresh raspberries across the top to echo the jam’s fruity notes. If you’re feeling fancy, a sprig of mint adds fresh color and a hint of aroma.
Side Dishes
This cake pairs wonderfully with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream for an indulgent experience. A cup of strong black tea or a mild coffee also complements the sweet coconut and tangy raspberry, balancing the flavors in every bite.
Creative Ways to Present
For special occasions, try serving the Classic New Zealand Louise Cake with Raspberry Jam & Coconut Meringue on a rustic wooden board or vintage cake stand to create an inviting look. You could also cut the cake into bite-sized squares and serve on cocktail sticks as charming party treats. If you want to add a twist, drizzle some melted dark chocolate over the slices for a luxurious touch.
Make Ahead and Storage
Storing Leftovers
You can keep any leftover slices at room temperature in an airtight container for up to three days. Make sure the container has a good seal to keep the meringue crisp and the base tender. The cake’s flavors often deepen a bit after resting, so leftovers might be even better.
Freezing
Freezing this cake is possible, although the meringue topping may lose some crispness on thawing. Wrap individual slices tightly in plastic wrap and place them in a freezer-safe container. Thaw slowly at room temperature before serving, and consider refreshing the meringue briefly under a low grill to perk it up if desired.
Reheating
Reheating the Classic New Zealand Louise Cake with Raspberry Jam & Coconut Meringue is best done gently. Warm slices in a low oven (around 150°C/300°F) for 5-7 minutes to bring back some softness to the base and warm the jam layer, but avoid overheating to protect the delicate meringue. Microwaving is not recommended as it can make the meringue rubbery.
FAQs
Can I use other jams instead of raspberry for the Louise Cake?
Absolutely! While raspberry jam is traditional and provides a lovely tart contrast, other jams like passionfruit, apricot, or even blackberry will work beautifully and make the cake your own.
What is Swiss meringue, and why is it used here?
Swiss meringue is made by gently heating egg whites and sugar over simmering water before whipping them into a glossy, stable foam. It’s ideal for this cake because it produces a smooth, glossy topping that bakes to a tender yet firm texture with a lovely sheen.
Can this cake be made gluten-free?
Yes! Simply substitute the all-purpose flour with a gluten-free blend suitable for baking. Just keep an eye on the texture of the base—it should still be crumbly but hold together well.
How long does the coconut meringue topping stay fresh?
The meringue topping is best enjoyed fresh or within a day or two, as it can absorb moisture and become a bit chewy. However, storing the cake at room temperature in an airtight container will help maintain its texture for a couple of days.
Is it okay to use dessicated coconut instead of shredded coconut?
Shredded coconut is preferred for its texture and visual appeal, but you can use dessicated coconut if that’s what you have. The flavor will still be lovely, but the topping might be a little finer and less chunky.
Final Thoughts
This Classic New Zealand Louise Cake with Raspberry Jam & Coconut Meringue is a shining example of how simple ingredients and a little love in the kitchen can produce something unforgettable. Whether you’re baking for family, friends, or just yourself, this slice of New Zealand charm is sure to bring smiles all around. So go on, whisk up that meringue, spread the jam, and bake your way to a deliciously memorable experience—you won’t regret it!
PrintClassic New Zealand Louise Cake with Raspberry Jam & Coconut Meringue
Classic New Zealand Louise Cake with Raspberry Jam & Coconut Meringue is a traditional baked dessert featuring a buttery shortbread base topped with a layer of sweet raspberry jam and a light, fluffy coconut Swiss meringue. This cake is perfect for special occasions or as a delightful treat with afternoon tea.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: Makes 16 square slices 1x
- Category: Bars and Slices
- Method: Baking
- Cuisine: New Zealand
Ingredients
Base
- 115g unsalted butter, at room temperature
- 110g caster sugar
- 3 large egg yolks, at room temperature
- ½ tsp vanilla extract or vanilla bean paste
- ½ tsp kosher salt
- 1 tsp baking powder
- 220g all-purpose flour
- 160g raspberry jam, or jam of your choice
Coconut Swiss Meringue
- 5 large egg whites (about 190g whites)
- 280g caster sugar
- ¼ tsp vanilla bean paste (optional)
- 165g shredded coconut
Instructions
- Prepare Base: Preheat your oven to 350°F (180°C). Grease and line a 9-inch (23cm) square pan with parchment paper leaving an overhang on two sides for easy removal, securing with binder clips if needed.
- Cream Butter and Sugar: In a medium bowl, use an electric mixer on medium-high speed to cream together the butter and caster sugar until light and fluffy.
- Add Egg Yolks and Flavoring: Mix in the egg yolks and vanilla extract until well combined.
- Combine Dry Ingredients: Add kosher salt, baking powder, and all-purpose flour to the mixture. Mix on low speed until just combined, then finish mixing by hand to avoid over-mixing, ensuring a tender base.
- Form Base in Pan: Crumble the base mixture evenly into the prepared pan and press down evenly using your hands or the bottom of a flat measuring cup to create a smooth, flat surface.
- Spread Jam Layer: Spread the raspberry jam evenly over the base layer. Set aside while preparing the meringue topping.
- Make Coconut Swiss Meringue: Combine egg whites and caster sugar in a heatproof bowl placed over simmering water (double boiler), stirring frequently. Heat until mixture reaches at least 160°F (70°C) and feels smooth without sugar grit.
- Whip Meringue: Remove bowl from heat and whisk with a stand or hand mixer on high until thick, glossy, and forming stiff peaks (approximately 3-5 minutes). Add vanilla bean paste if using and mix to combine.
- Fold in Coconut: Gently fold shredded coconut into the Swiss meringue until fully incorporated.
- Top Base with Meringue: Spread the coconut meringue evenly over the jam layer, smoothing out peaks to ensure even baking.
- Bake: Place the cake in the preheated oven and bake for 30 to 35 minutes, until the meringue topping is golden brown. The meringue will puff then sink as it cools.
- Cool and Slice: Remove from oven and cool completely on a wire rack. Use the parchment paper sling to lift the cake out of the pan. Slice into squares or rectangles using a sharp knife warmed under hot water and dried between cuts for clean slices.
- Storage: Store leftover cake at room temperature in an airtight container for up to three days.
Notes
- Ensure all eggs are at room temperature for better mixing and volume.
- Do not over-mix the base dough to keep it tender and crumbly.
- Heating the egg whites and sugar to at least 160°F (70°C) is essential for safe meringue and to dissolve the sugar fully.
- Spread meringue carefully to avoid peaks which can burn in the oven.
- Warming the knife before slicing helps to achieve neat slices.
- Use a neutral or high-quality jam for best flavor; raspberry is traditional but other fruit jams work well.
- Make sure to cool completely before slicing to avoid meringue cracking.