Louise Cake

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.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 423 Calories

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon vanilla extract
• ¾ cup white sugar
• ½ teaspoon vanilla extract
• ¼ cup white sugar
• 2 teaspoons baking powder
• ¾ cup raspberry jam
• 3 egg whites, at room temperature
• 1 ¼ cups shredded coconut
• 3 egg yolks, at room temperature
• 9 tablespoons unsalted butter, at room temperature

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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

Step 5

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.

Step 6

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.