The Ultimate Classic New Zealand Louise Cake Recipe for Sweet Fans

Sweet memories of childhood come flooding back with this classic New Zealand Louise cake that blends nostalgia and pure delight.

Soft coconut sponge layers cushion a vibrant raspberry jam center, creating a dessert that speaks directly to comfort.

Kiwi bakers have cherished this simple yet elegant treat for generations.

Crisp meringue tops dance across the surface, adding a delicate crunch that contrasts beautifully with the tender cake beneath.

Humble ingredients transform into something magical through careful preparation and love.

My grandmother’s worn recipe card inspired this version, promising a slice of pure joy.

You’ll fall in love with every tender, sweet bite of this traditional dessert that captures the heart of New Zealand baking tradition.

Louise Cake: What Makes This Kiwi Classic Shine

• Impress family and friends with a stunning layered treat that combines sweet jam, coconutty base, and fluffy meringue.
• Ideal for afternoon tea, potlucks, family gatherings, or casual weekend dessert moments that call for something special.
• Prepare this nostalgic New Zealand cake in just a few simple steps, making it a hassle-free baking experience that delivers maximum flavor with minimal effort.

Ingredients for Louise Cake

• All-Purpose Flour: A key component that provides structure to the cake base.
• Desiccated Coconut: Adds a delightful texture and nutty flavor to the base.
• Baking Powder: Helps the base rise and become light and fluffy.

• Butter: Creates a rich and tender base with a smooth consistency.
• Sugar: Provides sweetness and helps in creaming the butter.
• Egg: Binds the ingredients together and adds moisture.
• Vanilla Extract: Enhances the overall flavor of the base.

• Raspberry Jam: Adds a sweet and tangy layer between the base and meringue.
• Egg Whites: The primary ingredient for creating a light and airy meringue.
• White Sugar: Stabilizes the egg whites and provides sweetness to the meringue.
• Desiccated Coconut: Gives the meringue topping a pleasant texture and flavor.

How to Make New Zealand Louise Cake

Step 1: Warm Up the Oven and Prep the Baking Dish

Turn your oven to 350F (175C).

Grab a baking pan and coat it with butter or cooking spray.

Line the bottom with parchment paper, making sure it overlaps the sides for easy removal.

Step 2: Create the Delicious Base

• All-purpose flour
• Shredded coconut
• Baking powder
• Unsalted butter
• Granulated sugar
• Egg
• Vanilla extract

Cream the butter and sugar until they become fluffy and light.

Add the egg and vanilla, mixing until smooth.

In another bowl, combine the flour, coconut, and baking powder.

Slowly mix the dry ingredients into the wet mixture.

Press the resulting crumbly dough evenly into the prepared pan.

Step 3: Layer on the Fruity Goodness

Spread raspberry jam generously across the entire base, creating a vibrant and sweet layer that will peek through the meringue.

Step 4: Whip Up the Magical Meringue Topping

Grab clean egg whites and beat them until soft peaks form.

Gradually sprinkle in sugar while continuing to beat.

Keep whipping until the meringue forms stiff, glossy peaks.

Gently fold in some shredded coconut for extra texture and flavor.

Carefully spread this cloud-like mixture over the jam layer.

Step 5: Bake to Golden Perfection

Slide the pan into the preheated oven.

Bake for 20-25 minutes, watching for a beautiful golden-brown meringue top.

Remove from the oven and let the cake cool completely in the pan.

Once cooled, lift out using the parchment paper and slice into delightful squares.

Helpful Tips for Louise Cake Success

• Use freshly shredded coconut for a more vibrant, authentic texture that enhances the cake's traditional flavor profile.
• Choose high-quality raspberry jam with minimal seeds for a smoother, more refined layer that complements the coconut base.
• Ensure your egg whites are at room temperature and use a clean, grease-free bowl to achieve maximum volume and stability when whipping.
• Rotate the pan halfway through baking to guarantee uniform golden-brown meringue and prevent uneven coloring.
• Store the Louise cake in an airtight container at room temperature for up to 3 days to maintain its delightful texture and prevent the meringue from becoming soggy.

Store and Reheat Louise Cake Easily

• Store covered with plastic wrap or in an airtight container in the refrigerator for up to 3-4 days. Keep away from strong-smelling foods to preserve the cake's delicate flavor.
• Wrap tightly in plastic wrap, then aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
• Wrap each slice separately in plastic wrap, then place in a freezer bag. Store for up to 1 month. Thaw at room temperature for 30 minutes before enjoying.
• Warm briefly in the oven at 300F (150C) for 5-7 minutes to restore slight crispness. Avoid microwave as it can make the meringue soggy and tough.

What to Serve with Louise Cake

• Pair with Creamy New Zealand Flat White: Rich, smooth espresso with silky milk perfectly complements the sweet and tangy cake, balancing the dessert's sugary meringue and fruity raspberry notes.
• Serve Alongside Fresh Passion Fruit Sorbet: Bright, zesty passion fruit sorbet cuts through the cake's sweetness, offering a refreshing contrast and highlighting the dessert's tropical coconut undertones.
• Match with Chilled Sauvignon Blanc: Crisp, herbaceous white wine from Marlborough creates a delightful harmony with the cake's sweet and tart layers, enhancing the overall flavor profile with its vibrant acidity.
• Enjoy with Lemon Verbena Tea: Light, fragrant herbal tea provides a delicate counterpoint to the cake's richness, cleansing the palate and highlighting the dessert's subtle coconut and raspberry flavors.

Recipe Twists for New Zealand Louise Cake

• Gluten-Free Louise Cake: Replace regular flour with almond flour or gluten-free flour blend for a celiac-friendly version that maintains the classic texture and taste.
• Vegan Louise Cake: Swap butter with coconut oil, use aquafaba instead of eggs, and select plant-based raspberry jam to create a dairy-free and egg-free alternative.
• Low-Sugar Louise Cake: Substitute sugar with monk fruit sweetener or stevia, and use a reduced-sugar raspberry jam to make a diabetic-friendly dessert with lower caloric content.
• Tropical Coconut Louise Cake: Enhance the coconut flavor by adding shredded coconut to the meringue and using passion fruit or mango jam instead of raspberry for a vibrant Pacific-inspired variation.

FAQs

• What are the key ingredients in Louise Cake?

The key ingredients include flour, coconut, butter, sugar, eggs, raspberry jam, and a meringue topping made with egg whites and sugar.

• Is Louise Cake difficult to make?

Not at all! It’s a straightforward recipe with simple steps. The cake requires basic baking skills and common kitchen ingredients.

• Where did Louise Cake originate?

Louise Cake is a traditional New Zealand dessert, deeply rooted in Kiwi baking culture and enjoyed for generations.

• Can I substitute the raspberry jam?

While raspberry jam is traditional, you can experiment with other fruit preserves like strawberry or blackberry for a slight variation in flavor.

New Zealand Louise Cake Recipe

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• Total Time: 45 minutes
• Yield: 12 1x

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Description

Louise cake celebrates New Zealand’s sweet heritage with a delightful trio of coconut sponge, tangy raspberry jam, and fluffy meringue. Delicate layers showcase classic Kiwi baking charm, promising a slice of pure culinary joy you’ll savor with each memorable bite.

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Ingredients

Scale 1x2x3x

Base:

• 1 cup (125 grams) all-purpose flour
• 1/2 cup (40 grams) desiccated coconut
• 1 teaspoon baking powder

Butter and Sweeteners:

• 1/2 cup (113 grams) unsalted butter, softened
• 1/4 cup (50 grams) granulated sugar

Binding and Flavoring Ingredients:

• 1 egg
• 1/2 teaspoon vanilla extract

Topping:

• 1/2 cup (40 grams) desiccated coconut
• 2 egg whites
• 1/4 cup (50 grams) granulated sugar
• 1/2 cup (150 grams) raspberry jam (or any fruit jam of your choice)

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Instructions

1. Prepare the baking environment by heating the oven to 350F (175C) and lining an 8-inch square pan with parchment paper, ensuring complete coverage with slight overhang for easy removal.
2. Create the shortbread base by blending flour, coconut, and baking powder in a mixing bowl. In another container, cream butter and sugar until smooth and airy. Incorporate egg and vanilla, mixing thoroughly. Gently fold dry ingredients into the wet mixture until a cohesive, slightly crumbly dough emerges.
3. Transfer the dough into the prepared pan, using fingertips to press and distribute evenly across the bottom, creating a uniform base layer.
4. Spread raspberry jam smoothly across the entire shortbread surface, ensuring complete and consistent coverage from edge to edge.
5. Craft the meringue topping by whisking egg whites in a spotless bowl until soft, cloud-like peaks develop. Gradually introduce sugar while continuing to beat until glossy, stiff peaks form. Delicately fold shredded coconut into the meringue.
6. Distribute the meringue mixture over the jam layer, using a spatula to create an even, attractive surface that completely covers the underlying jam.
7. Bake in the preheated oven for 20-25 minutes, monitoring until the meringue transforms into a golden-brown, crisp topping.
8. Remove from oven and allow the Louise cake to cool completely within the pan, enabling the layers to set and stabilize before cutting into neat squares.

Notes

• Use room temperature ingredients for smoother mixing and better texture.
• Ensure jam is thick and not too runny to prevent soaking into the base.
• Carefully fold meringue to maintain its light, airy structure and prevent deflating.
• Adjust sweetness by choosing between tart raspberry or sweeter strawberry jam for personal preference.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: New Zealand

Nutrition

• Serving Size: 12
• Calories: 210
• Sugar: 10 g
• Sodium: 60 mg
• Fat: 12 g
• Saturated Fat: 7 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 25 g
• Fiber: 2 g
• Protein: 3 g
• Cholesterol: 30 mg