Louise Slice

clock 15 minutes + 30 minutes bowl Serves 16 slices


  • 145 g Homebrand butter
  • 170 g Homebrand caster sugar
  • 2 eggs, separated
  • 275 g plain flour, sifted
  • 2 tsp baking powder, sifted
  • 3/4 cup Homebrand raspberry or strawberry jam
  • 200 g desiccated coconut
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  • 1. Preheat oven to 170°C.

  • 2. Cream the butter and 50g of sugar until light and fluffy, then add the egg yolks and beat until well combined.

  • 3. Add the sifted flour and baking powder and mix well.

  • 4. Press the mixture into a greased 25cm ovenproof tin.

  • 5. Spread the jam evenly over the base.

  • 6. In a clean bowl beat the egg whites until it has doubled in volume then add the remaining sugar and continue to beat until well combined.

  • 7. Fold through the coconut, then spread on top of the jam.

  • 8. Place in the middle of the oven and bake for 30 minutes.

  • 9. Allow to cool in tin before cutting into squares.

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