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This scrumptious Louise Cake features three amazing elements — a crispy shortbread bottom, tangy raspberry jam middle, and fluffy coconut meringue on top. It's a treasured New Zealand favorite that combines different textures in every tasty mouthful.
I stumbled upon this treat during a winter baking competition and it's now my go-to dessert for parties. The mix of textures always gets compliments from friends who've never sampled this traditional goodie before.
Ingredients
- Unsalted butter: Must be soft for a smooth, velvety base with clean butter taste
- Caster sugar: The finer grain melts perfectly in both the cookie layer and meringue
- Egg yolks: Add depth to the shortbread while the whites turn into airy, light meringue
- Raspberry jam: Gives a zingy fruit punch though any jam will do the trick
- Shredded coconut: Adds island flair and wonderful crunch to the fluffy topping
- Vanilla extract: Ties all the flavors together without being too noticeable
Step-by-Step Instructions
- Prepare the pan:
- Get your oven hot at 350°F/180°C. Put parchment in a 9 inch square pan with extra paper hanging over the edges to help lift it out later. This paper trick is key for getting clean slices.
- Create the shortbread base:
- Beat butter and sugar till it's super fluffy and pale, roughly 3 minutes. You want it almost doubled in size. Mix in egg yolks and vanilla until they're completely blended in. Stir dry stuff in gently just until mixed – don't go crazy or you'll make the base tough.
- Form the base layer:
- Sprinkle the shortbread mix across your pan, then push down firmly to make it flat and even. A measuring cup bottom works great for smoothing everything out – don't forget to press the corners where mixture tends to bunch up.
- Add the jam layer:
- Smooth raspberry jam over the entire shortbread. Cover it all but don't dig into the base below. The jam works as a barrier that keeps the layers separate while baking.
- Prepare the meringue:
- Warm egg whites and sugar in a bowl over simmering water, stirring all the time until sugar melts and it hits 160°F so it's safe to eat. Beat until you get stiff, shiny peaks that look like marshmallow fluff. Carefully fold coconut in so you don't lose the fluffiness.
- Top and bake:
- Spread coconut meringue over the jam, making the top smooth without pointy bits that might burn. Bake around 30 to 35 minutes until the meringue turns golden all over. It'll puff up while baking then settle as it cools down.
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I can't get enough of the raspberry jam in this dessert. I love watching people take their first bite and see how the tangy berry perfectly cuts through the sweet meringue. My grandma used to make this with her homemade blackberry jam which gave it an amazing rich flavor.
Storage Tips
Keep this treat in an airtight container at room temperature and it'll stay good for up to three days. The meringue will get a bit softer over time but still taste great. Don't stick it in the fridge as the cold will pull moisture from the meringue and make it tough instead of airy.
Jam Variations
Raspberry might be the classic choice, but feel free to play around with other jams. Blackberry adds deeper, richer notes, apricot brings a gentle sweetness, and passion fruit pairs wonderfully with the coconut for a tropical vibe. Just make sure whatever jam you pick has some tartness to balance out the sweet layers.
Serving Suggestions
People usually enjoy Louise Cake with afternoon tea, but it works beautifully as a fancy dessert with fresh berries and a bit of whipped cream on the side. For something different, try serving it slightly warm with a scoop of vanilla ice cream that melts into all the layers.
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Treat yourself to this wonderful New Zealand classic that brings together so many tasty elements in one perfect bite.
Frequently Asked Questions
- → Can I swap out the jam flavor in this dessert?
Absolutely! While raspberry jam gives that classic taste, feel free to try strawberry, blackberry or even apricot jam if you want something different. Just make sure you pick a good quality jam that's packed with flavor.
- → Why did my meringue top get cracks in it?
Those cracks usually happen when the temperature changes too fast. Try letting your cake cool slowly in the oven with the door cracked open a bit before you take it out. Don't worry though - a few small cracks are totally normal and won't affect the taste!
- → Can I make this treat ahead of time?
You bet! You can bake it 1-2 days before you need it. Just keep it in an airtight container at room temp. The meringue might get a little less crispy over time, but it'll still taste amazing.
- → What's the trick for cutting neat squares?
Wait until it's completely cool first. Then grab a sharp knife, dip it in hot water, wipe it dry, and slice. Do this between each cut. The parchment paper handles you made earlier help you lift the whole thing out for easier cutting.
- → Are shredded and desiccated coconut the same thing?
Not quite. Shredded coconut has longer pieces while desiccated is ground up fine. Both work in this recipe though shredded gives more texture. If you go with desiccated, use a bit less since it's more packed together.
- → How do I know my Swiss meringue is right?
You need to heat your egg whites and sugar to at least 160°F in a double boiler before whipping them. This step melts all the sugar and safely cooks the egg whites. When done right, you'll get a shiny, stable meringue that holds its shape while baking.