Caramel Louise Cake

Serves Makes 16 pieces


  • 1/2 can (200g) sweetened condensed milk
  • 3 tablespoons golden syrup
  • 60g butter
  • 125g butter, softened
  • 2 size 7 Henergy Cage Free eggs plus 1 extra Henergy Cage Free egg white
  • 1/3 cup sugar
  • 2 cups flour
  • 1/2 teaspoon baking powder
  • 3/4 cup sugar for meringue
  • 1/4 teaspoon salt
  • 1 cup desiccated coconut


  1. Preheat oven to 170 C (338 F).
  2. Heat the condensed milk, golden syrup and butter together in a small saucepan. Stir over a low heat until the butter melts and the mixture just comes to the boil and thickens. Set aside to cool.
  3. Beat the 125g of butter and 1/3 cup of sugar until pale and creamy. Separate eggs and add yolks to the butter mixture and mix well. Sift flour and baking powder together, add and mix well.
  4. Press the mixture evenly into a lined 26 x 18cm slice pan.
  5. Beat the egg whites with an electric mixer until they start to foam, gradually pour in the sugar and also the salt.
  6. Continue to beat until you get a shiny glossy meringue. Gently fold in the coconut.
  7. Spread the caramel filling over the base.
  8. Evenly spoon the meringue over the top.
  9. Bake for 30 minutes or until the meringue is coloured and firm. Cover with a piece of foil if it colours too quickly. Allow to cool and then cut into 16-20 pieces. Store in an airtight container