Louise cake is a classic New Zealand bake, more of a slice than a cake, with a buttery base, a layer of raspberry jam, and a light coconut meringue on top. Each square gives you a tender crumb, bright fruity jam, and a crisp, chewy topping all in one bite.
The recipe is simple, with no special equipment beyond a mixer and a baking pan. You bake the base briefly, spread it with jam while it is still hot, then top it with a meringue folded with shredded coconut and bake again until golden. It is an easy tray bake for afternoon tea, bake sales, or a make-ahead dessert.
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Why This Works
Louise cake succeeds because each layer does a different job. The base is rich and buttery, the jam adds a tart fruity contrast, and the meringue brings lightness and a little crunch. Together they balance sweetness with texture.
The base is only partly baked at first. This gives it a head start so it sets underneath the jam, but it still finishes cooking along with the meringue. Spreading the jam while the base is hot makes the jam loosen and spread without tearing the surface.
The meringue is beaten until firm and then folded with coconut, which gives the topping body and a toasted flavor as it bakes. Spreading it all the way to the edges and smoothing out tall peaks helps it bake evenly.
Ingredients
- 200 g (about 7 oz) unsalted butter, softened
- 100 g (1/2 cup) sugar
- 200 g (about 1 1/2 cups) all-purpose flour
- 1 tsp baking powder
- 2 large eggs
- 200 g (about 2/3 cup) raspberry jam
- 3 large egg whites
- 150 g (about 1 1/4 cups) powdered sugar
- 100 g (about 1 cup) unsweetened shredded coconut
How to Make Louise Cake
1. Heat the oven and prepare the pan
Preheat the oven to 350 degrees F (180 degrees C). Grease a 9×13 inch baking pan and line it with parchment paper, leaving some overhang so you can lift the slice out later.
2. Cream the butter and sugar
In a large bowl, beat the softened butter and sugar together until pale and fluffy. Make sure the butter is at room temperature so it creams smoothly.
3. Add the eggs
Add the eggs one at a time, mixing well after each addition. Scrape down the bowl as needed so the mixture is even.
4. Add the dry ingredients
Sift the flour and baking powder together, then fold them into the butter mixture until just combined. Spread the batter evenly into the prepared pan and smooth the top.
5. Bake the base
Bake the base for 15 minutes, until it just begins to color. It will not be fully cooked at this point, and that is intended.
6. Spread the jam
While the base is still hot, spread the raspberry jam evenly over the top. Work gently so you do not drag the surface.
7. Make the meringue
In a clean, dry bowl, beat the egg whites until soft peaks form. Add the powdered sugar a little at a time while continuing to beat, until the meringue is glossy and holds firm peaks. Fold in the coconut gently.
8. Top and bake again
Spread the meringue over the jam, all the way to the edges. Return the pan to the oven and bake for 15 to 20 minutes, until the meringue is golden and crisp to the touch.
9. Cool and slice
Let the Louise cake cool completely in the pan before lifting it out and cutting it into squares. A sharp knife wiped clean between cuts keeps the meringue neat.
How to Serve
Serve Louise cake squares with tea or coffee, or with a scoop of vanilla ice cream for dessert. The coconut meringue and jam also pair nicely with fresh raspberries on the side.
For a dessert tray, set the slice alongside raspberry jam bars and easy lemon bars for a mix of textures. If you want a softer cake on the table, a moist vanilla cake or a slice of sour cream coffee cake works well.
How to Store and Reheat
Store the squares in an airtight container at cool room temperature for up to 3 days. The meringue is best on the first day or two, when it is at its crispest.
You can refrigerate the slice for up to a week, although the meringue softens as it chills. Bring the squares to room temperature before serving. The slice can also be wrapped tightly and frozen, then thawed in the refrigerator.
Tips and Variations
Make sure your baking powder is fresh. The Iowa State University Extension AnswerLine recommends replacing baking powder about 6 months after opening, since old powder gives a flatter base.
Use a very clean, dry bowl for the egg whites. Even a trace of grease keeps them from whipping to full volume. Add the powdered sugar gradually, and stop beating once the meringue is glossy and firm.
Raspberry jam is traditional, but strawberry or apricot jam also works. For a tart contrast to the sweet meringue, choose a jam with good fruit flavor. If the top browns too quickly, tent it loosely with foil for the last few minutes.
FAQ
Is Louise cake really a cake?
It is closer to a slice or bar. The base is dense and buttery, so it cuts into neat squares rather than slices.
Why do I bake the base before adding the jam?
A brief bake sets the base so the jam sits on top instead of sinking in. The base finishes cooking during the second bake.
Why did my meringue weep or shrink?
Under-whipped meringue or too much humidity can cause weeping. Beat until firm, spread it right away, and cool the slice completely before cutting.
Can I use a different jam?
Yes. Strawberry, apricot, or plum jam all work. Choose a smooth jam that spreads easily over the warm base.
Can I freeze Louise cake?
You can. Wrap cooled squares tightly and freeze them, then thaw in the refrigerator. The meringue will be a bit softer than on the first day.
Louise Cake with Raspberry Jam and Coconut Meringue
Ingredients
Main Ingredients
- 200 g unsalted butter about 7 oz, softened
- 100 g sugar about 1/2 cup
- 200 g all-purpose flour about 1 1/2 cups
- 1 tsp baking powder
- 2 large eggs
- 200 g raspberry jam about 2/3 cup
- 3 large egg whites
- 150 g powdered sugar about 1 1/4 cups
- 100 g unsweetened shredded coconut about 1 cup
Instructions
Cooking
- Preheat the oven to 350 degrees F (180 degrees C). Grease a 9×13 inch pan and line it with parchment paper.
- Beat the softened butter and sugar until pale and fluffy.
- Add the eggs one at a time, mixing well after each.
- Sift the flour and baking powder together and fold into the butter mixture until just combined. Spread the batter evenly in the pan.
- Bake the base for 15 minutes, until it just begins to color.
- Spread the raspberry jam over the hot base.
- Beat the egg whites to soft peaks, add the powdered sugar a little at a time until glossy and firm, then fold in the coconut.
- Spread the meringue over the jam and bake for 15 to 20 minutes, until golden and crisp to the touch.
- Cool completely in the pan before cutting into squares.
