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 

    METHOD

    1. Preheat oven to 180°C degrees. Line slice tin (approx 20 x 20 size) with grease-proof baking paper.
    2. To make the base: cream softened butter and sugar with electric mixer for approximately 4 minutes.
    3. Add vanilla essence and egg yolks and continue mixing for another 30 seconds. 
    4. Sift flour and baking powder into the butter mix. Stir together to combine. 
    5. Press mix into slice tin. Use a second piece of baking paper to press it down and smooth the surface.
    6. Bake for 10 minutes, or until slightly golden. Once cooked, leave to cool in the tin while the topping is made. 
    7. 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.
    8. Fold 3/4 cup of coconut into the meringue mixture. 
    9. 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. 
    10. Bake for 25 minutes or until the meringue is golden and toasted. 
    11. Cool in the tin before removing and slicing. Share and enjoy. 
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