Louise Cake aka Anne-Louise cake

Way to go Anne-Louise. Couldn’t think of a better recipe to celebrate the acceptance of you PhD.  WHOOT WHOOT  “Dr AL”.   I recall you making this at Burke Street and stealing spoonfuls of the topping mix (oops, sorry) in between you trying to get it beaten enough.   However –  Riki, Alisha and Dianne have always called this treat “Anne-Louise cake” – perhaps they think you invented it.

The Louise cake is an old fashioned New Zealand favorite consisting of a thin layer of cake or biscuit topped with raspberry or plum jam, coconut meringue and then baked in the oven.  The kiwi cooking bible, “Edmonds Classics” rated the Louise cake sixth in the top 10 favorite Kiwi recipes.

Dr Anne-Louise cake


  • 125 grams of room temperature butter
  • 3/4 cup of castor sugar
  • 3  egg yolks
  • 2 cups of  flour
  • 2 tsp of baking powder
  • 1/2 tsp of vanilla essence
  • 3/4 cup of raspberry or plum jam
  1. Pre-heat oven to 300F (150C).
  2. Lightly grease an 11 inch x 7 inch rectangular cake tin. Line tin with baking paper and allow the paper to over hang edges a little.
  3. In a mixing bowl cream together the butter and sugar until light and fluffy. Add three egg yolks, one at a time, beating well after each addition.
  4. Sift flour and baking powder together. Fold through the creamed mixture. The dough will seem quite crumbly, this is normal. Press dough into lined cake tin.
Coconut topping
  • 3 egg whites
  • 1/4 cup of castor sugar
  • 1 1/4 cups  desiccated coconut
  • 1 tsp of vanilla essence
  1. Prepare the coconut meringue topping. In a clean bowl, use an electric mixer to beat the egg whites until they form soft peaks.
  2. Gradually add 1/4 cup of castor sugar, a 1 tablespoon at a time, while continuing to beat the whites until they form stiff, glossy peaks. Use a spatula to gently fold in the desiccated coconut and vanilla essence.
  3. Using a spatula, spread a thin layer of jam over the dough.
  4. Next, spoon and spread the coconut meringue over the jam. Make sure all the jam is covered with meringue.
  5. Bake in the oven for 20-25 minutes or until the meringue top is a soft pink eggshell color. It is normal for the meringue to crack, so don’t panic.
  6. Remove from oven and cool in tin for 2-3 minutes. Carefully remove the cake from the tin by holding onto the baking paper and gently lifting. Cool on a wire rack.
  7. Once cooled, cut cake into squares. The Louise cake slice can be kept in an airtight container for up to one week.
I also have a recipe for Louise cake style muffins….. will add that post another day.
Anyway – a huge CONGRATULATIONS to my big sis Anne-Louise.
Way to go AL!!

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