Raspberry Jam Coconut Swiss Meringue Louise Cake Recipe

Introduction

Louise Cake is a classic New Zealand treat known for its buttery base, sweet jam layer, and a fluffy coconut meringue topping. It’s simple to make and perfect for sharing at gatherings or enjoying with a cup of tea.

Ingredients

• 115g unsalted butter, at room temperature
• 110g caster sugar
• 3 large egg yolks, at room temperature
• 1/2 tsp vanilla extract or vanilla bean paste
• 1/2 tsp kosher salt
• 1 tsp baking powder
• 220g all-purpose flour
• 160g raspberry jam, or jam of your choice
• 5 large egg whites (about 190g whites)
• 280g caster sugar
• 1/4 tsp vanilla bean paste (optional)
• 165g shredded coconut

Instructions

1. Step 1: Preheat the oven to 350°F (180°C). Grease and line a 9″ (23cm) pan with parchment paper that extends over two sides to create a sling. Secure with clips if needed.
2. Step 2: In a medium bowl, cream the butter and 110g caster sugar with an electric mixer on medium-high speed until light and fluffy. Add the egg yolks and vanilla, mixing to combine.
3. Step 3: Add salt, baking powder, and flour to the mixture. Mix on low speed until just combined, then finish mixing by hand to avoid overmixing.
4. Step 4: Transfer the base mixture into the prepared pan. Crumble it evenly, then press down firmly to create a flat, even layer using your hands or a flat-bottomed cup.
5. Step 5: Spread the raspberry jam evenly over the base layer. Set aside while preparing the meringue topping.
6. Step 6: Combine egg whites and 280g caster sugar in a heatproof bowl set over simmering water (double boiler). Whisk frequently until the mixture reaches 160°F (70°C) and is no longer gritty.
7. Step 7: Remove from heat and whisk the mixture with a hand or stand mixer until thick, glossy, and forming stiff peaks, about 3-5 minutes. Stir in vanilla bean paste if using.
8. Step 8: Fold shredded coconut gently into the meringue until evenly incorporated.
9. Step 9: Spread the coconut meringue over the jam layer evenly. Avoid peaks to ensure even baking.
10. Step 10: Bake for 30 to 35 minutes, until the meringue is golden brown. The meringue will puff up in the oven then sink slightly when removed.
11. Step 11: Cool completely on a wire rack. Use the parchment sling to lift the cake from the pan. Cut into squares or rectangles with a sharp knife warmed under hot water and dried; clean the blade between cuts.

Tips & Variations

• Use your favorite jam flavor, such as apricot or strawberry, for a different twist on the classic.
• Ensure egg whites and yolks are at room temperature for better volume and texture in the meringue and base.
• Press the base mixture firmly for an even layer that supports the jam and meringue well.
• A warm, clean knife makes cutting neat and prevents cracking the topping.

Storage

Store Louise Cake in an airtight container at room temperature for up to three days. It is best enjoyed fresh, but if needed, reheat gently in a low oven to revive the meringue slightly before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen egg whites for the meringue?

Yes, frozen egg whites can be used, but ensure they are fully thawed and brought to room temperature before heating and whipping for best results.

Why does the meringue sink after baking?

The meringue puffs up due to steam during baking and naturally sinks as it cools. This is normal and contributes to the cake’s signature texture.

Raspberry Jam Coconut Swiss Meringue Louise Cake Recipe

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★★★★★

4.9 from 71 reviews

• Author: Matteo
• Total Time: 55 minutes
• Yield: 16 servings 1x

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Description

Louise Cake is a classic New Zealand treat featuring a crumbly buttery base topped with raspberry jam and a fluffy coconut Swiss meringue. This delightful dessert balances a crisp base with a sweet, airy topping, perfect for afternoon tea or special occasions.

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Ingredients

Scale 1x2x3x

Base

• 115g unsalted butter, at room temperature
• 110g caster sugar
• 3 large egg yolks, at room temperature
• 1/2 tsp vanilla extract or vanilla bean paste
• 1/2 tsp kosher salt
• 1 tsp baking powder
• 220g all-purpose flour
• 160g raspberry jam, or jam of your choice

Swiss Meringue Coconut Topping

• 5 large egg whites (about 190g)
• 280g caster sugar
• 1/4 tsp vanilla bean paste (optional)
• 165g shredded coconut

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Instructions

1. Prepare Oven and Pan: Preheat the oven to 350°F (180°C). Grease and line a 9″ (23cm) baking pan with parchment paper, extending over two sides for easy removal. Secure with binder clips if desired.
2. Make the Base: In a medium bowl, cream the butter and sugar together with an electric mixer on medium-high speed until light and fluffy. Add the egg yolks and vanilla extract and mix to combine. Then add salt, baking powder, and flour, mixing on low speed until just combined. Finish mixing by hand to avoid overmixing.
3. Form the Base Layer: Transfer the base mixture to the prepared pan by crumbling it evenly and then pressing down firmly with your hands or a flat utensil to create a smooth, flat surface.
4. Add the Jam Layer: Spread the raspberry jam evenly over the base layer. Set aside while preparing the meringue.
5. Prepare Coconut Swiss Meringue: Combine egg whites and sugar in a heatproof bowl placed over a pot of simmering water, ensuring the bowl doesn’t touch the water. Whisk constantly until the mixture reaches 160°F (70°C) and is no longer gritty when rubbed between fingers.
6. Whip the Meringue: Remove the bowl from heat and whip the mixture with a stand mixer or hand mixer on high speed until thick, glossy, white, and soft peaks form, about 3-5 minutes. Mix in the vanilla bean paste if using.
7. Fold in Coconut: Gently fold the shredded coconut into the meringue mixture until evenly incorporated.
8. Top the Cake: Spread the coconut meringue evenly over the jam layer, smoothing the surface to avoid peaks for even baking.
9. Bake: Bake in the preheated oven for 30 to 35 minutes until the meringue is golden brown. The meringue will puff up during baking and then settle after removal from the oven.
10. Cool and Slice: Remove the cake from the oven and cool on a wire rack completely. Use the parchment paper sling to lift the cake out of the pan. Slice into squares or rectangles with a sharp knife dipped in hot water and dried, wiping the blade between cuts for clean slices.
11. Store: Store any leftovers in an airtight container at room temperature for up to three days.

Notes

• Ensure egg whites and yolks are at room temperature for best meringue volume and smooth base.
• Use a thermometer to ensure egg whites reach 160°F for safe consumption and proper sugar dissolution.
• Be careful not to overmix the base to maintain a tender crumb.
• If binder clips are unavailable, weigh down the parchment to keep it in place.
• For a different flavor, substitute raspberry jam with other fruit jams as preferred.
• Use a sharp knife dipped in hot water for clean slicing and to prevent sticking.
• Consume the cake within three days for best texture and flavor.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: New Zealand

Keywords: Louise Cake, New Zealand dessert, coconut meringue cake, raspberry jam cake, Swiss meringue, baking, classic dessert