Louise Cake Slice – He Keke Rahipere me te Kokonati
This is my Louise Cake Slice and the flavours are magical. The Māori translation for this recipe is Keke Rahipere me te Kokonati which means Raspberry and Coconut Slice because I have no idea who Louise is. How come she gets to take the glory for one of the most divine slices of all time. Let’s call this one ‘The Naomi Slice’ instead! I’ll let you be the judge. I digress…this recipe is from the Whānaukai Cookbook and it will forever be one of my favourites.
How to make this slice recipe:
Start this recipe by making a simple, buttery shortcake base. Punch some flavour in to it with a touch of kiri rēmana (lemon zest), wanira (vanilla) and kokonati (coconut). As it bakes, make my homemade speedy raspberry chia jam. It may sound a little excessive to make the tiamu (jam) from scratch but trust me, you will taste the difference.
Cook the rahipere tio (frozen raspberries), huka (sugar) and wai rēmana (lemon juice) until the huka (sugar) is dissolved. Then add the magical kākano chia (chia seeds) and stir them through. As soon as they hit the heat they start to thicken the tiamu (jam). Pour this flavour bomb on to the hot base and watch it thicken further.
Now make a luscious coconut Swiss meringue and spread it lovingly on to the slice. Bake for 20 more minutes and it is done. Are you drooling yet? He tohu pai tērā – that is a good sign, let’s bake!
Other baked slice recipes:
Did you ever wonder what a Louise Slice would be like if it had a kōhia (passionfruit) flavour? So did I and that is why I made this Passionfruit and Lemon Meringue Slice. It is simply glorious. Or maybe you want the same flavours of citrus but need something a little simpler? Fabulous, try my Lemon Bars. The Best Oaty Caramel Slice Ever will also never disappoint and is perfect for feeding a crowd.
Videography and photography by Sarah Henderson.
Louise Slice – Keke Rahipere me te Kokonati
Ingredients
Biscuit Layer – Paparanga Pihikete
- 170 g pata kūteretere (softened butter)
- ½ C (110 g) huka one (caster sugar)
- 2 tōhua hēki (egg yolks, reserve the egg whites for the topping)
- 1 tsp wanira (vanilla)
- Kini tote (pinch of salt)
- Kiri rēmana (Lemon zest, of 1 lemon)
- ¼ C (30 g) puehu kānga (cornflour)
- ½ C (40 g) kokonati pūtī (desiccated coconut)
- 1 C (150 g) puehu parāoa noa (plain flour)
Chia Raspberry Jam – Tiamu Rahipere Chia
- 1 quantity raspberry chia jam – tiamu rahipere chia
Meringue Topping – Paparanga Tāhungahuna
- 3 kahu hēki (egg whites)
- ¾ C (165 g) huka one (caster sugar)
- ½ tsp kirīmi tāta (cream of tartar)
- 1 ¼ C (100 g) kokonati pūtī (desiccated coconut)
Instructions
Biscuit Layer – Paparanga Pihikete
- Pre-heat the oven to 170 °C, bake setting. Line a 20 x 30 cm tin with high sides with baking paper.
- Add pata kūteretere (softened butter) and huka one (caster sugar) to a medium bowl and whip on high for 5 minutes. The mixture should be a pale colour and fluffy in texture.
- Add in the tōhua hēki (egg yolks), wanira (vanilla), tote (salt) and grate in the kiri rēmana (lemon zest). Whip for another 2 minutes on high.
- Add the puehu kānga (cornflour) and puehu parāoa (flour). Mix well with a spatula until it all comes together.
- Add into the prepared tin, press it evenly with your hands or a spatula. Bake for 20 minutes until it is golden. As the base bakes, make the chia jam.
Chia Raspberry Jam – Tiamu Rahipere Chia
- Make the tiamu (jam) as per the instructions. As soon as the base comes out of the oven, spread the tiamu (jam) all over the base and allow to the thicken from the heat.
Meringue Topping – Paparanga Tāhungahuna
- Pour around 4cm of water in to the bottom of a medium pot. Bring it to simmer on a low heat, you don't want a wild boil here, just a smooth simmer.
- Take a heatproof bowl and sit it on top of the pot of simmering water. If the bottom of the bowl does not touch the water you are ready.
- Add the kahu hēki (egg whites), huka one (caster sugar) and kirīmi tāta (cream of tartar) in to the bowl. Continuously whisk the mixtureas it warms in the bowl.
- If you are using a sugar thermometer bring the mixture to 45-50 °C. Otherwise you can keep it on the heat until it is warm to touch and the sugar is smooth when you rub it between your fingers. The mixture will be loose and runny.
- Once it is ready, remove the heat and begin to whip on medium to high speed for 5 minutes or until you have reached stiff peaks.
- Fold through the kokonati pūtī (desiccated coconut) and spread or pipe it on top of the delicious jam.
- Return to the oven and bake for 20 minutes. Allow to cool completely before slicing. You are in for such a special eating experience.
Best receipe ever. Made this just so good. Everybody needs to buy her book. It’s amazing
Woo hoo Judith – so glad you have made it! Thank you for your awesome support!
Great receipts in her book. Love them
Thank you Judith – you make me so happy! Ngā mihi e hoa!
Talk about delicious! I did use boysenberries as couldn’t find raspberries, and still so reka! Also, the whanau absolutely loved it, will defs make again (with rasp this time lol).
Kia pai to mahi!
Yes Kelly, that is so wonderful to hear. I love the idea of it with boysenberries though, that sounds delicious! E mihi ana!
Made this beautiful slice twice this week! Thank you for the recipe! Stunning 🤩
Yessss! I love to hear that – I am so glad you are enjoying it!
Oh my word! I made this for a family gathering and it got demolished! Came home and made some more so hubby and I can have it to ourselves! Sooooo good.
Oh Tyler, I thought I had replied to you but it didn’t come up! This story made me smile from ear to ear, the fact that you went home and made some again was just so amazing. Thank you for the awesome feedback!
Absolutely delicious! I didn’t have raspberries so ended up roasting some plums and making a chia seed jam from them. The base is so moreish – not dry like a lot of slice bases.
Looking forward to making it again with the original raspberry jam; very scrummy!
Ohhh that is so cool! So, how did the chia jam go with plums? Did it still thicken well? I love that idea – I feel like I am learning so much from reading your reviews, you are so clever. E mihi ana Chelsea – thank you for your amazing feedback.