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A close shot of one slice of Louise cake slice showing the buttery base, thick raspberry layer and coconut meringue with freeze dried raspberries on top.
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5 from 2 votes

Louise Slice - Keke Rahipere me te Kokonati

The slice of dreams! A buttery shortbread base, layered with a fresh raspberry chia jam and topped with a coconut Swiss meringue.
Course Baking
Cuisine Slice
Keyword chia raspberry jam, chia raspberry jam nz, lemon, raspberry and meringue slice, lemon, raspberry and meringue slice nz, louise slice nz, raspberry and meringue slice, raspberry and meringue slice nz, te reo Māori
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 18 slices

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 teaspoon 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

Meringue Topping - Paparanga Tāhungahuna

  • 3 kahu hēki (egg whites)
  • ¾ C (165 g) huka one (caster sugar)
  • ½ teaspoon kirīmi tāta (cream of tartar)
  • 1 ¼ C (100 g) kokonati pūtī (desiccated coconut)

Instructions

Preheat the Oven:

  • Pre-heat the oven to 170 °C.

Prepare the Tin:

  • Line a 20 x 30 cm tin with high sides with baking paper.

Whip the Ingredients:

  • 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 Dry Ingredients:

  • Add the puehu kānga (cornflour) and puehu parāoa (flour). Mix well with a spatula until it all comes together.

Press it in to the Tin:

  • Add into the prepared tin, press it evenly with your hands or a spatula.

Bake the Base:

  • Bake for 20 minutes until it is golden.
    As the base bakes, make the chia jam.

Make the Chia Raspberry and Lemon Jam:

Unite the Base and Jam

  • 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.
    Leave to the side as you make the merenge (meringue).

Hea the Water for the Meringue Topping:

  • 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.
    The bottom of the bowl must not touch the water.

Add the Egg Whites and Sugar:

  • Add the kahu hēki (egg whites), huka one (caster sugar) and kirīmi tāta (cream of tartar) in to the bowl.
    Continuously whisk the mixture as 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.

Whip the Egg Mixture:

  • 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.

Add the Coconut:

  • Fold through the kokonati pūtī (desiccated coconut) and spread or pipe it on top of the delicious jam.

Bake the Slice:

  • Return to the oven and bake for 20 minutes.
  • Allow to cool completely before slicing.
    You are in for such a special eating experience.

Storing the Slice:

  • I prefer to keep this in a sealed container in the fridge for up to 5 days however this slice never lasts this long in our whānau (family).