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YouTubeBlessed Food Chef
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Louise Cake: Buttery shortbread base, raspberry jam & a thick, chewy coconut topping. Ingredients: Base: 190g butter, softened ¾ cup caster sugar 1 tsp vanilla 3 egg yolks 2 cups plain flour 1½ tsp baking powder Pinch of salt Filling: 1 cup raspberry jam Coconut Topping: 3 egg whites Pinch of salt ¾ cup caster sugar 2 cups desiccated coconut 1 tsp vanilla Method: Preheat oven to 170°C fan-forced and line a 10 x 10 inch baking tray with baking paper. Add the softened butter, caster sugar and vani
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