An old-fashioned favourite, probably named after Queen Victoria's daughter Louise. It's called a cake but it's really a traybake slice. I like that it uses the eggs two ways and I've cut back on the sugar and butter from traditional recipes. I've also used sugar-free jam, which is available from supermarkets or you can make your own chia jam.
You can veganise this recipe by using aquafaba instead of egg whites. For the base use dairy-free spread and omit the egg yolks.

125g butter or dairy-free spread
1/2 c unrefined sugar (I used panela)
2 egg yolks
1 1/2 c flour (I used spelt)
1 1/2 tsp baking powder
1/2 c sugar-free jam (I used Barker's Spreadable Fruit)
2 egg whites
1/2 c sugar
1 tsp vanilla extract
1 c desiccated or threaded coconut

Preheat oven to 170C. Line a 20cm square cake tin with baking paper.

Cream butter and sugar until light and fluffy. Mix in egg yolks one at a time. Sift in flour and baking powder and stir until combined. Use your hands to bring the dough together. Press evenly into your cake tin, using the back of a metal spoon to smooth out.

Bake for 10 min then let cool for 10 min. Increase temperature to 180C.

Whisk the egg whites in a large bowl until soft peaks form. Gradually add sugar and beat until stiff peaks. Mix in vanilla extract and coconut.

Spread the jam evenly over the slice and top with the meringue. Sprinkle a little more coconut on the top if you wish.

Bake for 15-20 min. Check halfway and rotate tin and/or cover with foil if meringue is browning too quickly.

Leave to cool in the tin then cut into slices.