Louise Cake Slice

This is my Louise Cake Slice, where the flavours feel a little bit magical and a bite genuinely feels like sunshine ☀️. It’s the classic slice with a twist — featuring a buttery coconut base, a thick raspberry chia jam centre, and a dreamy coconut meringue topping. It’s sweet, tangy, and comforting all at once, with layers that make every bite special. What could be better than that? Nothing, I say — nothing! Let’s bake.

If you love classic slice recipes, try my Peanut Butter Weetbix Slice recipe or Chocolate Raspberry Brownies next.

Why you will love this Louise Cake Slice:

I have no idea who Louise is — but how did she end up getting credit for one of the most divine slices of all time? 🤷‍♀️ Maybe we should call this one “The Naomi Slice” instead… but I’ll let you be the judge.

This recipe comes from the Whānaukai Cookbook and has been a long-time favourite. It’s a classic Louise cake slice made with a buttery coconut base, raspberry chia jam filling, and a light meringue topping. Simple ingredients, but absolutely unforgettable.

More delicious slices to try:

If you love easy nostalgic slice recipes, you’ll also enjoy my Peanut Butter Weetbix Slice recipe — chewy, rich, and perfect for a quick homemade bake. Or try my Chocolate and Raspberry Brownie recipe for a fudgy chocolate raspberry dessert slice or the Chocolate Raspberry Marshmallow Brownie when you want something extra indulgent.

Videography and photography by Sarah Henderson.

Ingredients:

• Butter: Salted pata (butter) is better in my humble opinion because of the deep flavour but unsalted works. 
• Eggs: I always use free-range hēki (eggs) but use what you have.
• White sugar: I prefer huka one (caster sugar) in this recipe because of its gentle flavour which compliments the lemon and raspberries.
• Flour: High grade or plain flour can be used here.
• Raspberry Jam: My speedy Chia Seed Raspberry Jam is perfect in this recipe because it is bright and not too sweet.
• Lemons: Use fresh rēmana (lemons) for this slice so the kiri (zest) can be used in the base and the wai (juice) in the jam.
• Coconut: I prefer desiccated in the base and meringue as it keeps the texture delicate but if you prefer shredded, go for it.

HOW TO MAKE THIS DREAMY SLICE:

Note: The full recipe card with the full list of ingredients, instructions and step by step video are found at the bottom of this page.

Expert advice:

Louise Cake Slice texture:

For the best texture in this Louise Cake Slice, make sure you take the time to properly whip the pata (butter) and huka (sugar). This step helps create a lighter slice by incorporating air and ensuring the sugar fully dissolves into the butter.

Making Swiss Meringue:

When using Swiss meringue, the biggest success factor is gentle heat control. The bowl should sit above simmering water without touching it — you want steam to warm the kahu hēki (egg whites), not direct heat from the water. This prevents overcooking and helps create a stable meringue that holds its shape when baked.

Swiss meringue is ideal for baking because it produces a smooth, glossy texture and a more stable result than raw-egg meringue methods. Once whipped, it should be thick, shiny, and hold firm peaks before being spread onto the slice.

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Variations:

Swap the fruit filling:

If you don’t have raspberries, you can easily swap the filling for strawberry jam, boysenberry jam, or a mixed berry chia jam. If you are using a store bought version though, reduce the total amount to 1 cup because it is naturally sweeter.

Change the topping:

Instead of Swiss meringue, you can use my simple French meringue recipe which requires no heating. I find the French meringue slightly less reliable but it will still work.

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Storage:

Refrigeration:

Store the keke papatahi (slice) in an airtight container in the fridge for up to 2-3 days. The meringue holds its shape best when chilled, making this a great make-ahead option for gatherings or lunchboxes.

Freezing:

I would not recommend freezing this slice as the meringue will begin to lose its texture.

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Frequently asked questions:

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