For those who appreciate the quiet power of tradition—be it in law or in baking—Louise Cake offers a uniquely New Zealand comfort. With its buttery shortbread base, tart raspberry jam, and a generous coconut Swiss meringue topping, this slice is an elegant crowd-pleaser with roots in home kitchens across the country.

Baker and recipe developer Erin Clarkson, the creative force behind Cloudy Kitchen, shares a refined version of her grandmother’s Louise Cake—one that elevates the familiar with a few well-judged updates.

“It was my Grandad’s favourite,” she writes. “I remember baking it with my Grandma from a super young age.”

Key Components

Shortbread Base – Egg yolks and butter make this base tender, golden, and gently sweet.
Raspberry Jam – Traditional, tart, and easily swapped for homemade or seasonal preserves.
Coconut Swiss Meringue – Whipped to soft peaks for a luscious, slightly toasted finish.

🧁 The Recipe at a Glance

115g unsalted butter
110g caster sugar
3 egg yolks
½ tsp vanilla extract
½ tsp salt, 1 tsp baking powder
220g plain flour
160g raspberry jam

Swiss Meringue Topping:

5 egg whites
280g caster sugar
¼ tsp vanilla
165g shredded coconut

You’ll find full instructions and tips (including tricks for slicing and the merits of shredded vs desiccated coconut) on Cloudy Kitchen’s original post.

📦 Storage & Serving Tips

Best enjoyed the day it's made, though it will keep in an airtight container for up to three days.
Cut with a hot knife for clean slices.
Pairs beautifully with English breakfast tea—or a mid-morning espresso between case reviews.