Louise Cake (slice)

Louise Cake Recipe is a kiwi tradition of a shortbread-like base, with a raspberry jam filling and coconut meringue topping.

 Louise Cake (slice)
125 g butter
1/3 cup sugar
2 eggs (separate yolks from whites)
1/2 teaspoon baking powder
2 cups flour
1/2 cup raspberry jam (or any other berry)
1/2 cup sugar
1/4 teaspoon salt
1 cup coconut
Method

1. Preheat oven to 180 C.
2. Cream the butter and first measure of sugar (1/3 cup) together.
3. Separate the eggs and add only the yolks to your creamed butter mixture. Save the whites for the meringue.
4. Sift together the flour and baking powder, add to butter mixture and mix well.  Press into a sponge roll pan (I use a non stick oblong glass pyrex baking dish).  Put your dish into the refrigerator for 10 minutes (this helps to set the mixture a little before the next step).  Spread the uncooked base with your favourite berry jam.
5. Beat the egg whites until stiff, add sugar and salt and continue beating until glossy.
6. Fold in the coconut. Spread gently on top of the jam/cake base.
7. Bake for 30 minutes or until the meringue topping is golden.  
8. Wait until the slice is quite cool before cutting into squares.

Enjoy!