If you love desserts that are as rich and indulgent as they are visually stunning, then you’re going to absolutely adore this Nanaimo Bar Cake with Chocolate and Coconut Recipe. This cake takes the classic Nanaimo Bar flavors—think crunchy coconut and nuts, creamy custard frosting, and deep chocolate—all layered into a delightful, show-stopping cake that’s perfect for celebrations or simply treating yourself. Trust me, once you try this, you’ll want to make it over and over again!
Why You’ll Love This Recipe
- Decadent Flavor Layers: The combination of crunchy coconut and cashews with moist chocolate cake creates an irresistible texture and taste.
- Dairy-Free Friendly: This recipe uses dairy-free butter and chocolate, making it inclusive without sacrificing flavor.
- Perfect for Special Occasions: It looks as beautiful as it tastes, so it’s a showstopper for birthdays and holidays.
- Made From Scratch: You’ll enjoy the satisfaction of baking something truly homemade with familiar pantry staples.
Ingredients You’ll Need
Each ingredient in this Nanaimo Bar Cake with Chocolate and Coconut Recipe plays a special role in building layers of flavor and texture—from the nutty crust through the moist chocolate cake and silky custard frosting. Choosing quality dairy-free butter and fresh cashews can make all the difference here!
- Dairy-free butter: I use melted for the crust and room temperature for the frosting for perfect consistency.
- Sugar: Split between crust and cake for balanced sweetness.
- Chopped cashews: Adds a lovely crunch—toast lightly if you want extra flavor.
- Chocolate cookie crumbs: Gives the crust that rich cocoa base.
- Shredded sweetened coconut: Essential for that classic Nanaimo Bar texture and sweetness.
- Salt: Enhances all the flavors, especially in the crust and frosting.
- All-purpose flour: The backbone of the cake layers—make sure it’s fresh.
- Cocoa powder: Use unsweetened and good quality for a deep chocolate flavor.
- Baking soda: It helps the cake rise and stay tender.
- Fine sea salt: You’ll sprinkle into the batter and frosting for just the right touch.
- Hot coffee: Yes, coffee! It intensifies the chocolate flavor—don’t skip it.
- Vegetable oil: Keeps the cake moist and soft.
- Vanilla extract: For warmth and aroma in both cake and frosting.
- Vinegar: A splash reacts with baking soda to lift the cake beautifully.
- Icing sugar: This sweetens the custard frosting smoothly.
- Custard powder: Adds that signature custard flavor and texture to the frosting.
- Dairy-free chocolate & dairy-free milk: For the glossy chocolate ganache topping.
Variations
I love how versatile this Nanaimo Bar Cake with Chocolate and Coconut Recipe can be—you can easily swap ingredients or add your twist to make it uniquely yours. Don’t be shy about experimenting once you get the hang of it!
- Nut-Free Variation: I once swapped cashews for sunflower seeds for a nut-free version, and it turned out surprisingly delicious and crunchy.
- Gluten-Free Option: Using a gluten-free flour blend instead of all-purpose flour works nicely for those avoiding gluten (just be mindful of baking times).
- Flavor Boosts: Adding a teaspoon of almond extract to the frosting gives a lovely depth—my family swears it’s their favorite twist.
- Chocolate Lovers’ Dream: For extra indulgence, combine the chocolate ganache with a sprinkling of toasted coconut flakes on top.
How to Make Nanaimo Bar Cake with Chocolate and Coconut Recipe
Step 1: Prepare the Nanaimo Bar Crust
The crust is where the magic begins! Melt the dairy-free butter and mix it with sugar, chopped cashews, chocolate cookie crumbs, shredded coconut, and salt. Press this mixture firmly into the bottom of your cake pan—it forms a delightfully crunchy and flavorful base that holds up well under the rich cake layers. Use the back of a spoon or a smooth-bottomed glass to make it compact and even. This helps prevent crumbling later.
Step 2: Whip Up the Chocolate Cake Batter
In a separate bowl, combine flour, sugar, cocoa powder, baking soda, and fine sea salt. Then stir in hot coffee (don’t worry, it’s not strong!), vegetable oil, vanilla, and vinegar. The hot coffee deepens the chocolate flavor beautifully, and the vinegar reacts with baking soda to give you a tender crumb. Mix until smooth but avoid overmixing—that keeps your cake fluffy and moist. Pour this batter gently over the prepared crust.
Step 3: Bake and Cool
Bake the cake for about 30 minutes until a toothpick comes out mostly clean with a few moist crumbs. When it’s done, let it cool completely in the pan to firm up the crust so you don’t disturb it while frosting. I like to let mine rest for at least an hour at room temperature, or pop it in the fridge to speed things up.
Step 4: Create the Custard Buttercream Frosting
This frosting is the showstopper in this Nanaimo Bar Cake with Chocolate and Coconut Recipe. Beat the room-temperature dairy-free salted butter until creamy, then gradually add icing sugar, custard powder, fine sea salt, and vanilla extract. It whips up into the most silky, custardy frosting you’ll ever taste—think pudding meets buttercream. If you want that classic yellow custard look, add a drop of yellow food coloring (totally optional but fun!). Spread this frosting evenly over your cooled cake.
Step 5: Finish with Chocolate Ganache Topping
Gently melt the dairy-free chocolate together with the dairy-free milk to create a luscious ganache. Let it cool slightly before pouring it over the frosted cake so it sets with a shiny finish. This glossy chocolate layer adds just the right amount of decadence and balances all the sweetness perfectly.
Pro Tips for Making Nanaimo Bar Cake with Chocolate and Coconut Recipe
- Press the Crust Firmly: I discovered this trick after my crust broke apart once—I use a flat bottom glass to compact the crust tightly for a sturdy base.
- Don’t Skip the Coffee: Adding hot coffee to the batter boosts that luscious chocolaty richness – it’s subtle but key for flavor depth.
- Room Temperature Butter for Frosting: This ensures your frosting will whip up silky smooth without lumps or greasiness.
- Cool Cake Properly Before Frosting: I learned the hard way that frosting a warm cake melts the custard buttercream and makes a mess—patience pays off!
How to Serve Nanaimo Bar Cake with Chocolate and Coconut Recipe
Garnishes
I like to sprinkle toasted shredded coconut on top for that extra pop of coconut flavor and a little texture contrast. Sometimes I add a few whole cashews or even decorate with little chocolate curls for a fancy touch—makes guests smile every time.
Side Dishes
This cake is so rich, I usually serve it with fresh raspberries or a simple mixed berry compote to cut through the sweetness. A cup of strong coffee or black tea also pairs perfectly to balance out those flavors.
Creative Ways to Present
For birthdays, I’ve piped extra custard frosting around the edges and topped with miniature Nanaimo Bar squares for a layered treat effect. Another fun idea is to serve slices on pretty dessert plates with a drizzle of vegan caramel sauce—it turns an already special dessert into a luxurious experience.
Make Ahead and Storage
Storing Leftovers
I store leftovers tightly covered in the fridge to keep the custard frosting firm and the cake moist. It holds up really well for 3-4 days, making it a great make-ahead dessert for parties or gatherings.
Freezing
Since this cake has a delicate frosting, I usually freeze individual slices wrapped tightly in plastic wrap and placed in a freezer-safe container. When I’m ready for a treat, I thaw them in the fridge overnight—it tastes almost as fresh as the first day!
Reheating
If you want to warm a slice a bit, I suggest removing the slice from the fridge 20 minutes before serving so the frosting softens naturally. Avoid microwaving as it can change the frosting texture and make the crust soggy.
FAQs
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Can I make this Nanaimo Bar Cake with Chocolate and Coconut Recipe gluten-free?
Absolutely! Swap the all-purpose flour with a cup-for-cup gluten-free baking blend. Just keep an eye on the texture and you might need a minute more baking time. It still turns out delicious and keeps the classic flavors intact.
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Is this recipe suitable for vegans?
Yes, as long as you use dairy-free butter, dairy-free chocolate, and dairy-free milk, this recipe works beautifully for a vegan diet. I always recommend checking the labels to ensure all your ingredients meet your personal vegan standards.
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How long does this cake last?
Stored in the fridge, this Nanaimo Bar Cake with Chocolate and Coconut Recipe stays fresh for up to 4 days. Beyond that, the texture might change, especially the custard frosting, so it’s best enjoyed within that window.
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Can I prepare parts of it ahead of time?
Definitely. You can prepare the crust a day ahead and keep it refrigerated, and the frosting can be made in advance too. Just assemble it all the day you plan to serve for the best texture and flavor.
Final Thoughts
I absolutely love how this Nanaimo Bar Cake with Chocolate and Coconut Recipe elevates the classic Nanaimo Bar into a show-stopping cake. It’s a recipe that I’ve come back to time and again, whether it’s for family birthdays or just a weekend indulgence. Making it feels like a real kitchen celebration, and I promise you’ll enjoy every bite as much as I do. So grab your mixing bowl, and let’s get this beautiful cake into your oven—you won’t regret it!
Print
Nanaimo Bar Cake with Chocolate and Coconut Recipe
- Prep Time: 20 min
- Cook Time: 30 min
- Total Time: 50 min
- Yield: 14 slices
- Category: Dessert
- Method: Baking
- Cuisine: Canadian
- Diet: Vegan
Description
This Nanaimo Bar Cake is a decadent and rich dessert that combines the classic Nanaimo Bar flavors into a luscious layered cake. Featuring a crunchy coconut and cashew crust, moist chocolate cake layers, and a whipped custard buttercream frosting, this cake is topped with dairy-free chocolate and custard powder for the perfect finishing touch. Ideal for those looking for a dairy-free twist on a classic Canadian treat, this recipe offers a spectacular fusion of texture and rich flavor.
Ingredients
Crust
- ⅔ cup dairy-free butter, melted
- ⅓ cup sugar
- 1 cup chopped cashews
- 2 cups chocolate cookie crumbs
- 1 ½ cups shredded sweetened coconut
- ½ teaspoon salt
Cake Batter
- 2 cups all-purpose flour
- 1 cup sugar
- ½ cup cocoa powder
- 1 ½ teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 ½ cups hot coffee
- ⅔ cup vegetable oil
- 1 teaspoon vanilla extract
- 2 tablespoons vinegar
Frosting
- 2 cups dairy-free salted butter, room temperature
- 6 cups icing sugar
- ½ tablespoon fine sea salt
- 1 tablespoon vanilla extract
- ½ cup custard powder
- Optional: yellow food color
Topping
- ½ cup dairy-free chocolate
- 2 tablespoons dairy-free milk
Instructions
- Prepare the crust: In a large bowl, combine the melted dairy-free butter, sugar, chopped cashews, chocolate cookie crumbs, shredded sweetened coconut, and salt. Mix thoroughly until all ingredients are evenly combined. Press the mixture firmly into the bottom of a cake pan to form a solid crust layer.
- Make the cake batter: In a separate bowl, whisk together the all-purpose flour, sugar, cocoa powder, baking soda, and fine sea salt. In another container, combine the hot coffee, vegetable oil, vanilla extract, and vinegar. Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined and smooth. Pour the batter evenly over the prepared crust in the cake pan.
- Bake the cake: Preheat the oven to 350°F (175°C). Place the cake pan in the oven and bake for approximately 30 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove the cake from the oven and allow it to cool completely.
- Prepare the frosting: In a large mixing bowl, beat the dairy-free salted butter until creamy and smooth. Gradually add the icing sugar, salt, vanilla extract, and custard powder while continuing to beat. If desired, add a few drops of yellow food color to achieve a custard-like appearance. Beat the frosting until light and fluffy.
- Assemble the cake: Once the cake has cooled, spread an even layer of the whipped custard buttercream frosting over the top. Smooth the surface with a spatula for an even finish.
- Add the topping: Melt the dairy-free chocolate with the dairy-free milk over a double boiler or in short intervals in the microwave, stirring until smooth. Drizzle or spread the melted chocolate over the frosted cake. Optionally, garnish with additional shredded coconut or chopped cashews to further enhance the Nanaimo Bar theme.
- Chill and serve: Refrigerate the assembled cake for at least 1 hour to set the frosting and chocolate topping. Slice into 14 generous slices and serve chilled or at room temperature for the perfect rich dessert experience.
Notes
- This recipe offers a dairy-free version of the classic Nanaimo Bar layered into a moist chocolate cake, ideal for those with dairy intolerance or preferences.
- The crust layer is packed with coconut and cashews for authentic Nanaimo Bar texture and flavor.
- The frosting mimics traditional custard buttercream using custard powder and yellow food coloring to achieve the signature look and taste.
- Using hot coffee in the cake batter enhances the chocolate flavor and keeps the cake moist.
- The cake can be made ahead and stored in the refrigerator for up to 3 days, or frozen for longer storage.
Nutrition
- Serving Size: 1 Slice
- Calories: 989
- Sugar: 97g
- Sodium: 1117mg
- Fat: 55g
- Saturated Fat: 30g
- Unsaturated Fat: 21g
- Trans Fat: 2g
- Carbohydrates: 124g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
