A Recipe For Old-Fashioned New Zealand Louise Cake

A Recipe For Old-Fashioned New Zealand Louise Cake

The Louise cake is an old-fashioned treat in New Zealand that consists of a biscuit or thin cake base topped with raspberry jam and coconut meringue.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 8 persons



  1. Step 1

    Heat oven to 150 C / 300 F.
  2. Step 2

    Lightly grease an 11 x 7-inch rectangular cake tin. Line tin with baking paper and allow the paper to hang over the edges a little to facilitate the cake’s removal once it’s baked.
  3. Step 3

    To make the cake: In a mixing bowl cream together the butter and sugar until light and fluffy. Add  3 egg yolks, 1 at a time, beating well after each addition.
  4. Step 4

    Sift flour and baking powder together. Fold into the creamed butter-sugar mixture. The dough will seem quite crumbly, but this is normal. Press dough into the bottom of the lined cake tin.
  5. Step 5

    To make the coconut-meringue topping: In a clean bowl, use an electric mixer to beat the three egg whites until they form soft peaks.
  6. Step 6

    Gradually add 1/4 cup superfine sugar, 1 tablespoon at a time, while continuing to beat the whites until they form stiff, glossy peaks. Use a spatula to gently fold in the desiccated coconut and vanilla essence (extract).
  7. Step 7

    Using a spatula, spread a thin layer of jam over the dough in the pan.
  8. Step 8

    Next, spoon and spread the coconut meringue over the jam, making sure the meringue completely covers the jam.
  9. Step 9

    Bake for 20 to 25 minutes or until the meringue top is a soft pink eggshell color. It is normal for the meringue to crack, so don't panic.
  10. Step 10

    Remove from the oven and cool in tin for 2 to 3 minutes. Carefully remove the cake from the tin by holding onto the baking paper and gently lifting. Cool on a wire rack.
  11. Step 11

    Once cooled, cut cake into squares and serve topped with fresh raspberries, if desired. The Louise Cake can be kept in an airtight container for up to one week. Edited by Barbara Rolek