@amanda__.please: Louise Cake: Buttery shortbread base, raspberry jam & a thick, chewy coconut topping. Ingredients: Base: 190g butter, softened ¾ cup caster sugar 1 tsp vanilla 3 egg yolks 2 cups plain flour 1½ tsp baking powder Pinch of salt Filling: 1 cup raspberry jam Coconut Topping: 3 egg whites Pinch of salt ¾ cup caster sugar 2 cups desiccated coconut 1 tsp vanilla Method: Preheat oven to 170°C fan-forced and line a 10 x 10 inch baking tray with baking paper. Add the softened butter, caster sugar and vanilla to a bowl and beat until creamy. Add the 3 egg yolks and mix until combined. Chuck in the flour, baking powder and salt and mix until you have a soft dough. Press the dough evenly into the lined tray. Bake for 15 minutes. And in the meantime make your meringue topping. For the topping, add the egg whites and a pinch of salt to a clean bowl. Whisk until foamy. Gradually add the caster sugar and vanilla and continue whisking until thick and glossy and at stiff peaks. Add the coconut and gently fold through. Remove the base from the oven. Spread the raspberry jam all over the base. Spoon the coconut mixture over the jam and gently spread it right to the edges. Pop it in the oven for 30-35 minutes, or until the coconut is golden and the base is cooked through. Allow it to cool completely in the tray before slicing. Amanda's tip: Don't rush the cooling! Let it cool completely before you slice it so you get those lovely clean layers. #easybaking #easydessert #louisecake #homecooking #meringue

Amanda Please

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Tuesday 01 September 2026 05:41:02 GMT