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Louise Cake with Jam and Coconut

This old-fashioned Louise cake is layered with fruity raspberry jam and topped with a light coconut meringue, perfect for sharing and enjoying with tea.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 16 pieces
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 180
Ingredients Method Notes

Ingredients
  

For the base
  • 1/2 cup butter, softened (7 tablespoons, 100 g) Use good quality unsalted butter that is softened.
  • 1/2 cup sugar
  • 2 large egg yolks (save the whites for the topping)
  • 1 teaspoon vanilla extract
  • 1 cup self-rising flour Use self-rising flour, or make your own by adding baking powder and salt to all-purpose flour.
  • 1 cup all-purpose flour
For the filling
  • 1/2 cup good-quality raspberry jam Can substitute with strawberry or apricot jam.
For the meringue topping
  • 2 large egg whites
  • 1 teaspoon vanilla extract
  • 1/2 cup sugar
  • 3/4 cup shredded coconut Can use sweetened shredded coconut.
  • 2 tablespoons extra coconut, for sprinkling (optional) Can use to achieve a more golden finish.

Method
 

Preparation
  1. Preheat the oven to 325°F (160°C) and line a 7x11-inch pan with parchment paper.
  2. In a food processor or mixing bowl, beat together the softened butter and sugar until combined. Mix in the vanilla and egg yolks. Then add both flours and mix until crumbly.
  3. Press the dough evenly into the lined pan, ensuring it reaches the corners. Bake for 15 minutes until lightly baked.
Meringue Topping
  1. While the base bakes, whisk the egg whites and vanilla until frothy. Gradually add sugar and beat until stiff peaks form.
  2. Gently fold in the shredded coconut.
Assembly and Final Bake
  1. Spread the raspberry jam over the hot baked base, then dollop the meringue topping over the jam and spread it to the edges.
  2. Sprinkle extra coconut on top if desired and bake for an additional 15 minutes until the meringue is crisp and lightly golden.
Cooling and Serving
  1. Allow the cake to cool completely in the pan for about 1 hour. Use the parchment to lift it out and cut into squares.
  2. Serve once completely cooled for the best texture.

Notes

Store the cake in a cool place for up to 3 days, with the lid slightly open. Can be frozen for up to 2 months.