There’s something charmingly old-fashioned about a Louise Cake, with its buttery base, jammy fruit layer, and soft coconut topping. This Plum & Coconut version was baked at a Village Bakers Baking Masterclass, where we focused on layering flavours and getting that perfect contrast of textures.

Sweet, fruity, and lightly toasted on top, it’s a bake that feels both nostalgic and fresh. Ideal for slicing and sharing, it’s just as lovely with a cup of tea as it is as a simple dessert.

INGREDIENTS

METHOD

1. Preheat the oven to 185°C/165°C Fan. 
2. Line the base and sides of a high-sided 20cm square or 23cm round tin (with a removable base) with baking parchment. 
3. When Separating the Egg Yolk and White – KEEP THE EGG WHITE. 
4. Place the butter, sugar and lemon zest in the bowl of an electric mixer with the paddle attachment in place. Beat on a medium-high speed, until light and creamy. 
5. Add the egg yolks, one at a time, and beat until combined. 
6. Sift the flour, baking powder and salt together into a bowl. 
7. Add the coconut and stir to combine. 
8. With the machine on a low speed, gradually add the dry ingredients to the butter mix, alternating with the milk and vanilla.
9. Scrape the batter into the prepared tin – it will only rise about a fifth of the way up the sides – and smooth the top evenly. 
10. Place in the oven and cook for 30 minutes, until the cake is fully cooked and a skewer inserted into the centre comes out clean. 
11. Meanwhile, prepare the plums. Slice each plum vertically in half. Discard the stones and slice each half into four segments so that you have eight segments per plum and forty segments in total. 
12. When the cake is cooked, remove it from the oven and turn the temperature up to 200°C/180°C Fan. Gently lay the plum segments on top of the cake, close together and cut side down. Don’t overlap the fruit, though, as this will make the middle layer too watery. 
13. To make the meringue, place the egg whites and salt in a clean bowl of an electric mixer with the whisk attachment in place. Beat on a medium-high speed for about 1 minute until soft peaks form.
14. Add the sugar, a tablespoon at a time, and continue to whisk on a high speed until the egg whites are stiff and glossy. 
15. Add the vanilla, vinegar and cornflour and whisk again until combined. 
16. Scrape the meringue into the cake tin, on top of the plums, and spread out evenly over the fruit. Swirl the meringue around so you get rough waves and peaks, then place in the oven.
17. Immediately lower the oven temperature to 180°C/160°C Fan and bake for 35 minutes, or until the meringue has formed a hard crust and is just beginning to brown. 
18. Remove from the oven and allow to cool in the cake tin for at least 30 minutes before pushing up the removable base to release the cake. 
19. Peel away the parchment paper, place on a platter, and serve.

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