Name: Louise cake
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 125 gram butter, softened; 1/3 cup sugar; 3 egg yolks, room temperature; 1 teaspoon vanilla essence; 1 1/2 cup flour; 1 teaspoon baking powder; 1/2 cup raspberry jam; Topping; 3 egg whites, room temperature; 3/4 cup sugar; 3/4 cup desiccated coconut; 3/4 cup shredded coconut

Louise cake

Nail a Kiwi favourite with this delicious Louise cake recipe. With a crumbly, buttery base, jam filling and fluffy meringue and coconut topping, this slice is a classic for a reason

Makes 12 slice

Prep

20M

Cook

40M

Total

This recipe first appeared in Food magazine.

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Ingredients

125 gram butter, softened

1/3 cup sugar

3 egg yolks, room temperature

1 teaspoon vanilla essence

1 1/2 cup flour

1 teaspoon baking powder

1/2 cup raspberry jam

Topping

3 egg whites, room temperature

3/4 cup sugar

3/4 cup desiccated coconut

3/4 cup shredded coconut

Method

1.Preheat the oven to 180°C. Line an 18cm x 28cm pan with baking paper.

2.Cream the butter and sugar with an electric beater until the mixture is light and fluffy.

3.Beat in the egg yolks and vanilla essence. Sift in the flour and baking powder. Mix together until combined.

4.Press the mixture into the base of the prepared pan (using floured hands if necessary). Spread the jam evenly over the base mixture.

5.To make the topping, beat together the egg whites and sugar in a clean bowl for 5-6 minutes, until thick and glossy. Using a large metal spoon, fold in the coconut.

6.Spread the meringue over the jam layer, making small peaks with the back of a spoon.

7.Bake for 30-40 minutes until the meringue is firm.

8.Cool in the tin before cutting into pieces.