Louise Cake | New Zealand Jam and Coconut Meringue Slice

Heat the oven to 170°C / 340°F. Line a 20 × 30 cm pan with parchment paper, leaving enough overhang on the long sides to lift out the cake. Separate the three eggs, placing the yolks in one bowl for the base and the whites in a separate, grease-free, dry bowl for the meringue.

Beat the butter and 60 g sugar for 3 minutes, until creamy. Add the yolks one at a time, mixing after each addition. Sift in the flour, baking powder, and salt, then add the milk and bring the dough together by hand. It should be soft, like cookie dough, but should not stick to your hands. If it crumbles, add 5 ml more milk.

Press the dough evenly into the pan with your fingers and prick it in several places with a fork. Bake for 12 minutes; the surface should be dry and the edges just beginning to color. The base will not be fully baked yet; it will finish baking with the meringue.

Beat the egg whites with the lemon juice on high speed until soft peaks form. Add 150 g sugar, 1 tablespoon at a time, beating for 20 seconds after each addition. The meringue is ready when it is glossy and holds stiff peaks, and no sugar crystals can be felt when a little is rubbed between two fingers. Fold in the shredded coconut with a spatula, lifting from the bottom so the meringue does not deflate.

Spread a thin layer of jam over the warm base, all the way to the edges; the warmth softens the jam and makes it easy to spread. Spoon the meringue on top and spread it gently into soft waves without mixing it into the jam.

Return the pan to the oven and bake at 170°C / 340°F for 25 minutes. It is ready when the meringue is pale golden and has formed a dry, lightly crisp crust. Let it cool completely in the pan, lift it out by the parchment paper, and cut into 16 slices with a knife dipped in water between cuts.