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Classic New Zealand Louise Cake

A nostalgic dessert featuring tender sponge cake, tart raspberry jam, and a crumbly coconut topping, perfect for gatherings or snacking.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 9 squares
Course: Dessert, Snack
Cuisine: New Zealand
Calories: 250
Ingredients Method Notes

Ingredients
  

Cake Batter
  • 1 cup Butter, softened Use room temperature
  • 1 cup Sugar
  • 3 large Eggs Room temperature
  • 1.5 cups All-purpose flour
  • 1 teaspoon Baking powder
Topping
  • 1 cup Raspberry jam Can substitute with apricot or strawberry jam
  • 1 cup Shredded coconut Unsweetened coconut can be used for a less sweet topping

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease a baking dish or line it with parchment paper.
  3. In a mixing bowl, cream together the butter and sugar until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Sift together the flour and baking powder, then gradually add to the butter mixture. Mix until well combined.
  6. Spread half of the cake batter into the prepared baking dish.
Cooking
  1. Spoon the raspberry jam evenly over the first layer of batter.
  2. Dollop the remaining cake mixture on top of the jam and spread it gently.
  3. Sprinkle the coconut evenly over the top.
  4. Bake for about 30-35 minutes, or until golden brown and a toothpick inserted comes out clean.
Serving
  1. Allow the cake to cool in the pan for about 10 minutes.
  2. Slice into squares or bars and serve, optionally garnishing with fresh berries or powdered sugar.

Notes

Use room temperature ingredients for better mixing. Store in an airtight container for freshness. Can be frozen for up to 2 months.