Total Time
45mins
Prep 15 mins
Cook 30 mins

Very popular old favourite in New Zealand.

Ingredients Nutrition

Directions

  1. Cream butter and sugar.
  2. Add yolks then sifted flour and baking powder.
  3. mix - press into small slice tray or roll out onto greased baking tray.
  4. Spread with Raspberry Jam.
  5. Beat egg whites until stiff.
  6. Fold in sugar and coconut.
  7. Spread over Jam.
  8. Bake 30minutes at 180celcius.
Most Helpful

5 5

This is a great recipe - I have fond memories of my nana making it when I was younger. I doubled the base recipe and made this in a bigger tin, cooking time was still the same. I also used home made jam (3 berry), which was runny-ish so spread across the base well. My favourite part is the yummy coconut topping blending sublimely with the tangy jam. This also tastes great with any berry or currant jam. Thanks for posting this recipe.

5 5

A tasty treat and very interesting to make. I kept thinking it would flop, but it came out perfectly. The base is crumbly (like cornmeal) until you press it into the tin -- I used an 8x8-inch tin. The hard part is spreading the jam. Next time I'll use a runnier jam or soften the one I have in the microwave with a tablespoon of water. I used just under a 1/2 cup of jam. The topping browns and crisps up nicely. A perfect sweet for morning or afternoon tea, and something the kids would have fun making. Made and enjoyed for Pick a Chef.

5 5

I make Louise cake all the time, my kids *love* it. In fact I made it today with a jar of runny apricot jam that my mother had made...delicious.