This is a Louise cake by any other name, and very similar to this classic recipe except this one you bake the base and meringue on top at the same time - too easy.

125 g butter
1/2 c sugar (I used coconut, hence the darker coloured cake)
3 eggs, separated
1 c flour (I used gluten free for a change)
1 tsp baking powder
pinch salt
1-2 Tbsp milk
1 tsp vanilla extract
1/2 c jam
1/2 sugar (use white to keep meringue white)
1 tsp cornflour
1 1/2 c desiccated coconut

Preheat oven to 160C. Line a 20 cm square or rectangle brownie tin with baking paper making sure it hangs over the edges. You can also make it in a round tin and make it a cake if you like wedge slices.
Cream the butter and 1/2 c sugar until pale and fluffy then beat in the egg yolks one at a time.
Sift in flour, baking powder and salt and stir to combine. Mix in milk and vanilla. Spread evenly in your tin.
Spread over jam, leaving a 5 mm border around the edge.
Whisk the egg whites until stiff, then add the white sugar and beat until stiff. Fold in cornflour and coconut. Spread over the cake making sure you cover to the edges.
Bake for 45-50 minutes until lightly browned and coming away from the edge of the tin.
Allow to cool for 10 minutes before lifting out then leave on a wire rack to cool completely before cutting.