Imagine a dessert that combines the buttery richness of a classic cake, the tangy burst of raspberry jam, and the tropical crunch of coconut - all in one irresistible treat! The New Zealand Louise Cake is not just a recipe; it's a culinary journey that transports you to the lush landscapes of the South Pacific with every single bite. Whether you're a baking enthusiast or a dessert lover looking for something extraordinary, this traditional Kiwi delicacy promises to transform your kitchen into a sweet paradise.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: New Zealand
Serves: 12 servings
Ingredients
- 1 cup butter, softened
- 1 cup sugar
- 2 cups flour
- 1 teaspoon baking powder
- 1 cup raspberry jam
- 2 eggs
- 1 cup desiccated coconut
Instructions
- Preheat your oven to 350°F (175°C). Grease and line a 9x13 inch baking dish with parchment paper for easy removal.
- In a large mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy. This should take about 5 minutes using an electric mixer.
- Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Scrape down the sides of the bowl as needed.
- In a separate bowl, sift together the flour and baking powder. Gradually add this dry mixture to the creamed butter mixture, mixing until just combined.
- Fold in the desiccated coconut until evenly distributed throughout the batter.
- Spread half of the coconut batter evenly into the prepared baking dish, smoothing the top with a spatula.
- Carefully spread the raspberry jam over the batter, leaving a small border around the edges to prevent the jam from bubbling over during baking.
- Drop spoonfuls of the remaining coconut batter over the jam layer. Use a spatula to gently spread it out, but it’s okay if some of the jam is still visible.
- Bake in the preheated oven for about 30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the Louise cake from the oven and allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Once cooled, cut into squares or rectangles and serve. Enjoy your delicious New Zealand Louise Cake!
Tips
- Ensure your butter is truly softened but not melted - room temperature is key for creating that perfect, fluffy texture.
- When creaming butter and sugar, beat until the mixture becomes light and almost white in color - this incorporates air and makes your cake tender.
- Don't overmix the batter after adding flour; mix just until ingredients are combined to prevent a tough cake.
- Use high-quality raspberry jam for the best flavor - homemade or premium store-bought varieties work wonderfully.
- Let the cake cool completely before cutting to ensure clean, neat squares.
- For an extra touch, dust the top with powdered sugar before serving for a beautiful presentation.
- This cake stays fresh for 3-4 days when stored in an airtight container at room temperature.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 42g
Protein: 4g
Fat: 16g
Saturated Fat: 10g
Cholesterol: 65mg
