Louise cake

Raspberry slice verses Louise cake? Louise cake with lemony sponge, coconut meringue and raspberry jam or raspberry slice with short bread, raspberry jam and coconut topping? We gave up trying to decide and made both!

  • Prep Time

    20 Minutes
  • Cook Time

    35-40 Minutes
  • Makes

    16 Slices


 for the base

  • 110g butter, softened
  • ½ cup caster sugar
  • juice and grated zest of 1 lemon
  • 1½ cups self raising flour
  • 3 egg yolks
  • 1 pinch salt

for the filling

  • 1 cup good quality raspberry jam

for the topping

  • 6 room temperature egg whites
  • 1 & 2/3 cups caster sugar
  • 2 cups desiccated coconut

You'll Need

  • Multix Bake


  1. Preheat oven to 170°C.
  2. Line the base and sides of a 20 x 30cm slice or slab tin with Multix Bake.
  3. Using a electric mixer with a paddle attachment, beat the butter and sugar until pale and creamy. Add the egg yolks, lemon juice & zest and salt, then beat again until combined. (Don’t worry if it looked slightly curdled). Sieve in the flour and beat on very low setting until just mixed. Spoon into the prepared tin, lay a sheet of Multix Bake on top of the mixture and use your hands to smooth it evenly across the base of the tin. Remove the sheet of Multix Bake. Spread the sponge mixture evenly with the raspberry jam.

for the topping

  1. Use the mixer with a whisk attachment (making sure the bowl is spotless and grease free), whisk until the egg white forms stiff peaks.
  2. Gradually whisk in the sugar, then using a large metal spoon fold in the coconut. Spread evenly over the sponge base.
  3. Bake for 35-40 minutes until crisp and lightly golden. Allow to cool in the tin before slicing into rectangles.

Tip: If the meringue topping starts cooking faster than you want, cover with a sheet of Multix Bake to slow the cooking process slightly.