Name: Louise Cake
Prep time: 20 min
Cook time: 40 min
Total time: PT-491631H33M55S
Cuisine: New Zealand
Ingredients: 1/2 cup unsalted butter, room temperature; 1/4 cup granulated sugar; 3 large egg yolks; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon salt; 1 cup raspberry jam; 4 large egg whites, room temperature; 1/3 cup granulated sugar; 1 teaspoon cornstarch; 1 1/4 cups desiccated coconut or unsweetened shredded coconut

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This classic Louise Cake is a comforting layered bake featuring a tender shortbread base, a bright raspberry jam center, and a lightly crisp, chewy coconut meringue topping. Each slice delivers a perfect balance of buttery, sweet, and tangy flavors, making it an ideal treat for everyday baking or special occasions. Simple ingredients and straightforward steps come together to create a timeless dessert that feels both nostalgic and special.

Why You’ll Love This Recipe

This recipe is easy to prepare yet looks impressive once sliced and served. It uses pantry staples, making it perfect for spontaneous baking. The contrast of textures—crumbly shortbread, smooth jam, and fluffy coconut topping—keeps every bite interesting. It also stores well, travels easily, and can be made ahead, which makes it a reliable choice for gatherings, bake sales, or relaxed family desserts.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the shortbread base
1/2 cup unsalted butter, room temperature
1/4 cup granulated sugar
3 large egg yolks
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

For the filling
1 cup raspberry jam

For the coconut meringue topping
4 large egg whites, room temperature
1/3 cup granulated sugar
1 teaspoon cornstarch
1 1/4 cups desiccated coconut or unsweetened shredded coconut

Directions

Preheat the oven to 350°F (175°C). Line an 8×8-inch or 9×9-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.

In a large bowl, cream the butter and sugar together until light and fluffy. Add the egg yolks and vanilla extract and mix until smooth. Stir in the flour, baking powder, and salt until a soft dough forms.

Press the dough evenly into the prepared pan to form the base. Bake for 12–15 minutes, until lightly golden at the edges and just set in the center. Remove from the oven and allow to cool slightly.

Spread the raspberry jam evenly over the warm base.

In a clean mixing bowl, beat the egg whites until soft peaks form. Gradually add the sugar and cornstarch, beating until stiff, glossy peaks form. Gently fold in the coconut.

Spoon the coconut meringue over the jam layer and spread gently to the edges. Bake for 20–25 minutes, until the topping is golden and lightly crisp.

Remove from the oven and let cool completely in the pan before lifting out and cutting into squares.

Servings and timing

Servings: 16 squares
Preparation time: 20 minutes
Baking time: 35–40 minutes
Cooling time: 1–2 hours
Total time: Approximately 1 hour plus cooling

Variations

You can substitute the raspberry jam with strawberry, apricot, blackberry, or plum jam for a different flavor profile. Lemon curd can also be used for a brighter, citrus-forward version. For a gluten-free option, use a 1:1 gluten-free flour blend in the shortbread base. If you prefer a slightly sweeter topping, sweetened shredded coconut can be used instead of unsweetened.

Storage/Reheating

Store Louise Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 7 days and allow it to come to room temperature before serving. The slices can also be frozen for up to 2 months; thaw overnight in the refrigerator or at room temperature before serving.

FAQs

Can I make Louise Cake ahead of time?

Yes, this cake is ideal for making a day in advance, as the layers set nicely and the flavor improves.

What pan size works best for this recipe?

An 8×8-inch or 9×9-inch pan works best for thick slices, while a 9×13-inch pan can be used for thinner bars.

Can I use a different type of jam?

Yes, any slightly tart jam works well, including apricot, strawberry, or blackberry.

Why did my shortbread base turn out hard?

Overbaking or adding too much flour can cause the base to become tough. Measure carefully and bake just until set.

How do I know when the meringue is ready?

The meringue should be glossy and hold stiff peaks when the beaters are lifted.

Can I reduce the sugar in this recipe?

You can slightly reduce the sugar in the meringue, but too little may affect its structure.

Is desiccated coconut the same as shredded coconut?

Desiccated coconut is finer and drier, but unsweetened shredded coconut works well as a substitute.

Do I need to refrigerate Louise Cake?

It does not need refrigeration for short-term storage, but chilling helps extend freshness.

Can I freeze Louise Cake?

Yes, it freezes well when wrapped tightly and stored in an airtight container.

How should I cut the cake neatly?

Use a sharp knife and wipe it clean between cuts for tidy slices.

Conclusion

Louise Cake is a beautifully balanced dessert that combines simplicity with classic flavor. With its buttery base, vibrant jam layer, and golden coconut topping, it’s a bake that feels both comforting and special. Whether served with tea, shared at a gathering, or enjoyed as a homemade treat, this recipe is sure to become a favorite you’ll return to again and again.