Mango & Coconut Louise Slice
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Photo & Recipe by Esther Kilgour @farmmumlife
INGREDIENTS
Base
- 150g butter, softened
- 3/4 cup caster sugar
- 1 tsp vanilla essence
- 3 egg yolks (use the whites for the topping)
- 2 cups flour
- 1 tsp baking powder
Topping
- 3 egg whites
- 3/4 cup caster sugar
- 1 cup shredded coconut
- 3/4 cup + 1/4 cup Barker's Tropical Mango dessert sauce
METHOD
- Preheat oven to 180°C degrees. Line slice tin (approx 20 x 20 size) with grease-proof baking paper.
- To make the base: cream softened butter and sugar with electric mixer for approximately 4 minutes.
- Add vanilla essence and egg yolks and continue mixing for another 30 seconds.
- Sift flour and baking powder into the butter mix. Stir together to combine.
- Press mix into slice tin. Use a second piece of baking paper to press it down and smooth the surface.
- Bake for 10 minutes, or until slightly golden. Once cooked, leave to cool in the tin while the topping is made.
- To make the meringue top: beat egg whites and slowly add sugar, small quantities at a time. Continue beating for 4 minutes, until it thickens and peaks can be formed.
- Fold 3/4 cup of coconut into the meringue mixture.
- Spread Tropical Mango dessert sauce evenly all over the base. Then spread the meringue topping on top. Sprinkle remaining 1/4 cup of coconut on top.
- Bake for 25 minutes or until the meringue is golden and toasted.
- Cool in the tin before removing and slicing. Share and enjoy.