Louise Cake (Raspberry and Coconut Meringue Slice)
A buttery shortbread base spread with raspberry jam and topped with a chewy coconut meringue, a New Zealand tea time favourite.
- Time1 hr
- LevelMedium
- Costabout £0.24 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 180°C (160°C fan). Line a 20 x 30 cm tin with baking paper.
- 2
Beat the butter and the first 100 g sugar until pale and fluffy. Beat in the egg yolks.
- 3
Stir in the flour and baking powder to make a soft dough. Press it into the tin in an even layer. Prick all over with a fork.
- 4
Bake for 15 minutes until just starting to colour at the edges. Cool for 5 minutes, then spread the jam evenly over the top.
15 min - 5
Whisk the egg whites until stiff. Whisk in the second 100 g of sugar a spoonful at a time until thick and glossy. Fold in the coconut.
- 6
Spoon the meringue over the jam and spread to the edges. Bake for 25 minutes until golden and set.
25 min - 7
Cool completely in the tin before cutting into 12 squares. It keeps for 3 days in a tin.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.