Louise Cake

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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.

Submitted by jenniferb2626
Published on June 19, 2020
Recipe Placeholder Image
Prep Time:
20 mins
Cook Time:
30 mins
Additional Time:
5 mins
Total Time:
55 mins
Servings:
10
Yield:
1 11x7-inch cake
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Ingredients

Original recipe (1X) yields 10 servings

  • 9 tablespoons unsalted butter, at room temperature

  • ¾ cup white sugar

  • 3 egg yolks, at room temperature

  • ½ teaspoon vanilla extract

  • 2 cups all-purpose flour

  • 2 teaspoons baking powder

  • ¾ cup raspberry jam

Coconut Topping:

  • 3 egg whites, at room temperature

  • ¼ cup white sugar

  • 1 ¼ cups shredded coconut

  • 1 teaspoon vanilla extract

Directions

  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.

  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.

  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.

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

  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.

  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.

Nutrition Facts (per serving)

423 Calories
19g Fat
59g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 423
% Daily Value *
Total Fat 19g 25%
Saturated Fat 14g 69%
Cholesterol 89mg 30%
Sodium 123mg 5%
Total Carbohydrate 59g 21%
Dietary Fiber 3g 9%
Total Sugars 36g
Protein 5g 11%
Vitamin C 0mg 0%
Calcium 71mg 5%
Iron 2mg 10%
Potassium 116mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.