Peanut Butter and Jam Louise Cake
Prep time
Cook time
Total time
Serves: 10-12 Slices
  • Base
  • 270g Plain Flour
  • 1½ Teaspoon Baking Powder
  • 100g Caster Sugar
  • ¼ Teaspoon Salt
  • 100g Butter - Room Temp
  • 100g Peanut Butter
  • 2 Large Egg Yolks
  • Filling
  • ½ Cup Raspberry Jam
  • Topping
  • 60g Caster Sugar
  • 90g Desiccated Coconut
  • 2 Large Egg Whites
  • 50g Peanut Butter
  • 50g Icing Sugar
  1. Flick oven on to 180 degrees bake and line a square 20cm baking tin.
  2. Either using a hand-held beater or a free-standing mixer, beat the butter, peanut butter and sugar together until pale and fluffy.
  3. Continue to beat in the egg yolks one at a time, reserving the whites until later.
  4. Sift in the flour and baking powder and mix until it forms a crumbly dough. Press this in to the base of your prepared tin and bake for about 10 minutes. Remove and allow to cool slightly while we make the topping.
  5. In a medium sized bowl, beat the egg whites until they form soft peaks. Slowing add the sugar and continue to beat until dissolved and glossy.
  6. Fold the dessicated coconut through the egg white mixture and set aside.
  7. With the base slightly cooled, evenly cover with a layer of raspberry jam before carefully covering with the layer of prepared egg white and coconut mixture.
  8. Using a food processor or simply mixing with a fork, pulse together the peanut butter and icing sugar until it forms a crumb. Sprinkle this over the top of the slice and bake for 15-20 minutes or until the top has started to turn a golden colour.
  9. Remove from the oven and allow to cool inside tin before slicing and serving. Enjoy.
Recipe by Baker Gatherer at