Recipe: Vicki Ravlich Horan | Photography: Brydie Thompson

An oldie but a goodie. This Kiwi classic is said to be named after Queen Victoria’s daughter, princess Louise.

150g butter
½ cup sugar
1 tsp vanilla extract
4 eggs, separated
2 cups flour
2½ tsp baking powder
1 jar of Peplers Jam (we used Raspberry but Black Doris is also great)
½ cup sugar
1½ cups desiccated coconut
½ cup thread coconut

Line a 20cm x 30cm baking tray with baking paper.

Beat the butter and first measure of sugar until light and fluffy before adding the vanilla and then egg yolks, one at a time. Fold in the flour and baking powder and mix until it forms a dough.

Press the dough into your lined baking tray. Spread the jam evenly on top.

In a clean bowl beat the egg whites until they form soft peaks. Slowly beat in the sugar until the meringue is stiff. Carefully fold in the desiccated coconut before gently spreading over the jam.

Fan bake at 165°C for 30 minutes, 10 minutes in sprinkling over the thread coconut. The slice is cooked when a light golden brown on top and a skewer inserted comes out clean.

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