Louise cake is actually more of a slice than a cake and is always a special treat. The combination of coconut, jam, and meringue on a thin shortbread-style base is simply delicious. Traditionally, Louise cake is made with raspberry jam, but you can use any jam you please. The meringue will crack – this is normal! Serve with freshly whipped cream.

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Recipe Summary

prep:
20 mins
cook:
30 mins
additional:
5 mins
total:
55 mins
Servings:
10
Yield:
1 11x7-inch cake
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Coconut Topping:

Directions

Instructions Checklist
  • Preheat the oven to 300 degrees F (150 degrees C). Lightly grease an 11x7-inch baking pan. Line with parchment paper, leaving an overhang over the edges.

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  • Combine butter and sugar in a bowl; beat with an electric mixer until light and fluffy. Add egg yolks one at a time, beating well after each addition. Mix in vanilla extract.

  • Sift flour and baking powder together in a bowl. Fold into the creamed mixture until dough comes together. Press dough into the lined baking pan; prick all over with a fork.

  • Bake in the preheated oven until set, about 10 minutes. Spread raspberry jam thinly over the cake base.

  • Beat egg whites in a glass, metal, or ceramic bowl until soft peaks form. Add sugar 1 tablespoon at a time, continuing to beat until stiff, glossy peaks form. Gently fold in coconut and vanilla extract. Cover the jam layer with meringue.

  • Bake until the meringue topping takes on a soft pink or eggshell color, 20 to 25 minutes. Cool in the pan for 2 to 3 minutes, then carefully lift out using the parchment paper. Cool on a wire rack. Cut into squares.

Nutrition Facts

423 calories; protein 5.4g; carbohydrates 58.9g; fat 19.4g; cholesterol 88.9mg; sodium 122.8mg. Full Nutrition
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