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Louise cake with plum and coconut

Tender Louise cake with juicy plums and cozy coconut sweetness.
Bright lemon lifts every bite, with vanilla warmth throughout.
Golden edges and almond crunch make it irresistible.

dessert ⏱ 60 min 490 kcal / portion 92.0 g carbs / portion (estimated) vegetarian eggglutenmilktree nuts 🔗 Original source

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Louise cake with plum and coconut
v4 · rb0e705f985 20260727Z1751 Louise Cake 🎉 3 pieces egg yolk 1.85 ml salt 20 g desiccated coconut 80 ml whole milk 9.86 ml vanilla extract 5 pieces plum 60 g flaked almond 140 g egg white 185 g caster sugar 🔥 ⏱ 10 min roast flaked almonds until light golden brown 🔥 preheat oven to 170°C line a high-sided tin with baking parchment 🔪 beat butter, sugar, and lemon zest until light and creamy 🌀 beat in egg yolks one at a time until combined 🔪 sift flour, baking powder, and salt into a bowl 🌀 stir in desiccated coconut into the dry mix and combine 🌀 mix dry ingredients into butter mix alternating with milk and vanilla 🍽 scrape batter into the prepared tin and smooth the top evenly 🔥 ⏱ 25 min bake until fully cooked and a skewer comes out clean 🔪 slice plums, remove stones, and cut into segments 🔥 increase oven to 185°C and lay plum segments cut side down on top of the cake 🌀 ⏱ 1 min beat egg whites and salt until soft peaks form 🌀 whisk in caster sugar to stiff and glossy peaks 🌀 whisk in vanilla, vinegar, and cornflour until combined 🌀 fold in toasted flaked almonds 🍽 scrape meringue over plums and spread into rough waves and peaks 🔥 ⏱ 35 min bake at 180°C until meringue has a hard crust and begins to brown ⏳ ⏱ 30 min cool in the tin before releasing from the base and peeling away parchment 🍽 release the cake, place on a platter, and serve 125 g butter 100 g sugar 1 piece lemon 125 g plain flour 1½ tsp baking powder 1 tsp white wine vinegar 1 tsp cornflour butter, sugar, lemon plain flour, baking powder 1 ml whole milk 5 ml vanilla extract egg white 1 ml salt caster sugar 5 ml vanilla extract white wine vinegar, cornflour
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Preparation steps

  1. roast flaked almonds 10 minutes until light golden brown
  2. preheat oven to 170°C
  3. line a high-sided tin with baking parchment
  4. beat butter, sugar, and lemon zest until light and creamy
  5. beat in egg yolks one at a time until combined
  6. sift flour, baking powder, and salt into a bowl
  7. stir in desiccated coconut into the dry mix and combine
  8. mix dry ingredients into butter mix alternating with milk and vanilla
  9. scrape batter into the prepared tin and smooth the top evenly
  10. bake 25 minutes until fully cooked and a skewer comes out clean
  11. slice plums, remove stones, and cut into segments
  12. increase oven to 185°C and lay plum segments cut side down on top of the cake
  13. beat egg whites and salt 1 minute until soft peaks form
  14. whisk in caster sugar to stiff and glossy peaks
  15. whisk in vanilla, vinegar, and cornflour until combined
  16. fold in toasted flaked almonds
  17. scrape meringue over plums and spread into rough waves and peaks
  18. bake 35 minutes at 180°C until meringue has a hard crust and begins to brown
  19. cool in the tin for at least 30 minutes before releasing from the base and peeling away parchment
  20. release the cake, place on a platter, and serve

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