Deliciously humble, the Lousie cake is a simple layering of shortbread biscuit, raspberry jam and coconut meringue that exist in pure harmony.

Serves
16

Preparation

25min

Cooking

40min

Skill level

Easy
By
Average: 3.6 (26 votes)
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More a slice than a cake, I can’t believe I have only just discovered this gem from the land of the long white cloud. I can completely understand why it features fondly in the childhood memories for anyone who grew up in rural New Zealand!

This recipe is part of our Bakeproof: Meringue column. Read tips on how to make the perfect meringue in her column.

Ingredients

  • melted butter, to grease

 

Biscuit base

  • 100 g butter, at room temperature
  • 110 g (½ cup) caster sugar
  • 1 tsp natural vanilla essence or extract
  • 3 egg yolks
  • 225 g (1½ cups) plain flour
  • 1 tsp baking powder
  • 320 g (1 cup) good-quality raspberry jam

 

Coconut meringue topping

  • 4 eggwhites, at room temperature
  • 220 g (1 cup) caster sugar
  • 1 tsp natural vanilla extract or essence
  • 135 g (1½ cups) desiccated coconut
  • 1 tbsp good-quality raspberry jam

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Cooling time: 1 hour

Equipment: 20 cm x 30 cm slice tin 

Biscuit base

1. Preheat oven to 180°C (160°C). Grease a 20 cm x 30 cm slice tin with melted butter to grease and line the base and sides with one piece of non-stick baking paper, cutting into the corners to fit and allowing the paper to overhang the sides.

2. In an electric stand mixer, beat the butter, sugar and vanilla until pale and creamy. Beat in the egg yolks until well combined. Sift together the flour and baking powder, add to the butter mixture and beat on low speed until just combined.

3. Press the biscuit base mixture into the prepared tin to cover evenly. Bake for 10 minutes or until starting to colour (the base won’t be cooked through at this stage). Remove from the oven and spread evenly with the raspberry jam. Set aside to cool slightly.

  

Coconut meringue topping

4. Meanwhile, use an electric mixer with a whisk attachment to whisk the eggwhites in a large clean, dry mixing bowl on medium-high speed until soft peaks form. Add the sugar, a spoonful at a time, whisking well on medium-high speed after each addition. Continue to whisk until the mixture is thick and glossy, the sugar has dissolved and a trailing peak forms when the whisk is lifted. Whisk in the vanilla and then use a spatula or large metal spoon to fold in the coconut until evenly combined. Spread the meringue mixture over the raspberry jam to cover. Dot the 1 tablespoon of jam over the top of the meringue and then use a tooth pick or skewer to swirl it through the meringue mixture.

5. Return the slice to the oven and bake for 30 minutes or until golden and crisp to touch on top. Place on a wire rack and allow the slice to cool in the tin (about 1 hour).

 

6. Use the paper to help transfer the slice to a cutting board. Cut into portions to serve.

 

Baker’s tips

• This slice will keep in an airtight container at room temperature for up to 4 days.

 

Photography by Alan Benson. Styling by Sarah O'Brien. Food preparation by Tina McLeish. Creative concept by Belinda So.

 

This recipe is part of our Bakeproof: Meringue column. Read tips on how to make the perfect meringue in her column.

 

View previous Bakeproof columns and recipes here.

 

Anneka's mission is to connect home cooks with the magic of baking, and through this, with those they love. For hands-on baking classes and baking tips, visit her at BakeClub. Don't miss what's coming out of her oven via Facebook,TwitterInstagram and Pinterest.