Louise Cake: lighter New Zealand method with a visible finish

What changes—and what stays

From a richer full-sugar portion often reaches 480–650 kcal to 345 calories

Louise Cake saves calories through control rather than omission: blind-bake the thin base briefly, spread measured jam, and top with soft coconut meringue before a second low bake. Keep sugar and vanilla at their listed amounts and stop as soon as the layers stay distinct, meringue tips are pale gold, and jam does not soak through the base. The recognisable flavour of Louise Cake comes from the timed combination of coconut, butter, sugar, plain yogurt, and vanilla. Their effect is strongest when you blind-bake the thin base briefly, spread measured jam, and top with soft coconut meringue before a second low bake; correct texture is confirmed when the layers stay distinct, meringue tips are pale gold, and jam does not soak through the base.

Ingredients for 8

Measure first; timing is part of how this recipe uses less fat.

• 400 gwhole-wheat flour
• 220 graspberry jam
• 4egg whites
• 140 gcoconut
• 24 gbutter
• 60 gsugar
• 30 gplain yogurt
• 8 gvanilla

Method

Each step includes heat, a visible cue, and a recovery.

1

Step 1 · follow the visible cue

Prepare the measured ingredients

Set out whole-wheat flour, raspberry jam, and egg whites. Match the listed amounts, prepare each for its own cooking time, and keep wet components away from ingredients that need a dry surface.

Look for: Preparation is ready when whole-wheat flour, raspberry jam, and egg whites are evenly prepared, accurately measured, and free of unintended surface water.

2

Step 2 · follow the visible cue

Build the defining flavour

Build the aromatic layer with coconut, butter, and sugar. Add them in a deliberate order so strong aromatics soften without burning and delicate notes remain noticeable in Louise Cake.

Look for: The flavour base is ready when coconut, butter, and sugar smell rounded and remain recognisable, with no black flecks, raw spice aroma, or separated fat.

3

Step 3 · follow the visible cue

Cook with controlled heat

The decisive cooking move is to blind-bake the thin base briefly, spread measured jam, and top with soft coconut meringue before a second low bake. Regulate heat and exposed moisture throughout this stage instead of correcting the texture later with extra oil, sugar, or sauce.

Look for: The heat can stop when the layers stay distinct, meringue tips are pale gold, and jam does not soak through the base. Check the thickest or coolest part rather than judging only the browned surface.

4

Step 4 · follow the visible cue

Finish and verify the texture

For service, add plain yogurt and vanilla. Stop when the layers stay distinct, meringue tips are pale gold, and jam does not soak through the base, allow only the rest required for the structure to settle, and divide Louise Cake evenly into eight portions.

Look for: The batch can be divided when Louise Cake holds its intended shape and the layers stay distinct, meringue tips are pale gold, and jam does not soak through the base; no excess liquid, fat, or loose coating collects around the serving plate.

Calories at the same serving size

The estimate uses the listed ingredients divided into 8 servings. Brand labels, trimming, and the amount left in the pan can change the result.

Frequently asked questions