Description
Louise Cake is a beautifully layered classic dessert featuring a tender buttery base, a vibrant layer of raspberry jam, and a light coconut meringue topping baked to soft perfection. Elegant yet comforting, this traditional slice is known for its balanced sweetness, contrasting textures, and timeless appeal.
The rich shortbread-style base provides structure, the tart jam adds brightness, and the fluffy coconut meringue finishes each bite with a delicate sweetness. Louise Cake is ideal for afternoon tea, celebrations, or anytime you want a bake that feels special without being complicated.
Who Is This Recipe For?
This recipe is perfect for:
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Home bakers who enjoy classic, nostalgic desserts
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Anyone looking for an elegant tea-time slice
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Beginner bakers wanting to practice layered baking
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Families who enjoy fruit-based desserts
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Entertainers needing a make-ahead treat
Why It’s Great
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Three distinct layers for texture and flavor contrast
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Balanced sweetness from tart jam and light meringue
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Simple pantry ingredients
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Visually impressive with minimal effort
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Perfect for slicing and sharing
Ingredients
For the Base
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½ cup butter, softened
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¼ cup granulated sugar
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3 egg yolks
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1 tsp vanilla extract
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2 cups all-purpose flour
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1 tsp baking powder
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¼ tsp salt
Filling
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1 cup raspberry jam
Coconut Meringue Topping
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4 egg whites
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1 tsp cornstarch
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â…“ cup granulated sugar
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1¼ cups desiccated coconut
Kitchen Equipment Needed
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8×8-inch baking pan
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Parchment paper
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Mixing bowls
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Hand mixer or stand mixer
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Rubber spatula
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Measuring cups and spoons
Step-by-Step Instructions
1. Prepare the Pan and Oven
Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang for easy removal. Lightly grease the parchment.
2. Make the Base
In a large bowl, beat the butter and sugar until pale and fluffy. Add egg yolks and vanilla, mixing until smooth.
In a separate bowl, whisk together flour, baking powder, and salt. Add to the butter mixture and mix just until a soft dough forms.
Press the dough evenly into the prepared pan, smoothing it into the corners.
3. Add the Jam Layer
Spread the raspberry jam evenly over the dough, creating a smooth, even layer without pressing too hard.
4. Prepare the Coconut Meringue
In a clean bowl, beat egg whites with cornstarch until soft peaks form. Gradually add sugar while beating until stiff, glossy peaks develop.
Gently fold in the desiccated coconut using a spatula.
5. Assemble and Bake
Carefully spoon the meringue mixture over the jam, spreading gently to avoid mixing layers.
Bake for 28–30 minutes, or until the topping is lightly golden and set.
Storage
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Room temperature: Store in an airtight container for up to 2 days
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Refrigerator: Keeps well for up to 4 days
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Serving tip: Bring to room temperature before serving for best texture
FAQ
Can I use a different jam?
Yes, strawberry, apricot, or blackberry jam work beautifully.
Why must the cake cool completely before slicing?
Cooling allows the layers to set, ensuring clean cuts and defined textures.
Can I freeze Louise Cake?
Freezing is not recommended, as the meringue texture may suffer.
Is desiccated coconut necessary?
Yes, it provides the classic texture; shredded coconut may be too coarse.
Conclusion
Louise Cake remains a beloved classic because it delivers elegance, comfort, and flavor in every slice. With its buttery base, tangy fruit center, and cloud-like coconut topping, it’s a dessert that never goes out of style. Whether served for afternoon tea or a special occasion, this timeless bake always feels like a celebration.
