Louise Cake

Recipe by Annabel Langbein.


  • 160g butter
  • 130g sugar
  • 3 egg yolks
  • 1 1/2 tsp lemon juice
  • 280g flour
  • 1 tsp baking powder
  • 5 tbsp boysenberry jam

Coconut Meringue Topping:

  • 3 egg whites
  • 175g sugar
  • 90g coconut threads, plus a bit extra for garnish


  1. Preheat the oven to 160 degrees, butter a slice tin (25cm x 30cm) and line with baking paper.
  2. Beat the butter and sugar together in a large bowl until pale and light.
  3. Mix in the egg yolks thoroughly one at a time.
  4. Add the lemon juice, then sift in the flour and baking powder and mix until dough forms.
  5. Press evenly into the slice tin and spread the jam across the base.

Coconut Meringue Topping:

  1. Beat the egg whites until fluffy peaks form.
  2. Gently fold in the sugar and coconut.
  3. Spread the mixture evenly across the jam-covered base and sprinkle with a little more coconut.
  4. Bake for 20-25 minutes until lightly golden brown on top.
  5. Remove and let cool. Store in an air tight container.

Share this Post