Nanaimo Bar Cake Recipe
chocolate ice cream, toasted coconut
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Ingredients
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Cake Base
Coconut Layer
Chocolate Ice Cream
Topping
Method
Cake Preparation
- 1
Preheat Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- 2
Make Cake Batter
In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
- 3
Combine Dry Ingredients
In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Gradually add the dry mixture to the butter mixture, mixing until just combined.
- 4
Bake the Cake
Pour the batter into the prepared baking pan and spread evenly. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.
Coconut Layer Assembly
- 5
Prepare Coconut Layer
In a medium bowl, mix the shredded coconut, condensed milk, and vanilla extract until well combined.
- 6
Layer on Cake
Spread the coconut mixture evenly over the cooled cake. Place in the refrigerator to set for about 30 minutes.
Ice Cream and Topping
- 7
Add Ice Cream
Once the coconut layer is set, spread the chocolate ice cream evenly over the coconut layer. Return to the freezer for at least 2 hours to firm up.
- 8
Serve
Before serving, sprinkle toasted coconut flakes over the top of the chocolate ice cream. Cut into squares and enjoy!
