Classic 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
Scale
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.