Louise Cake with Raspberry Jam and Coconut Meringue
A buttery baked base spread with raspberry jam and topped with a crisp coconut meringue, cut into squares.
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 9x13 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.
Notes
Nutrition is an estimate per square. Store in an airtight container at cool room temperature up to 3 days, or in the refrigerator up to a week, although the meringue softens when chilled.