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Freezer-Friendly Nanaimo Log Cake

Freezer-Friendly Nanaimo Log Cake

  • Serves 15
  • Prep time 30 minutes
  • Refrigeration 2 hours
  • Cook time 12 minutes

Nutrition facts

Per serving: calories 572, protein 5 g, fat 33 g, carbohydrates 65 g, fibre 4 g, iron 4 mg, calcium 62 mg, sodium 283 mg
Take dessert to the next level with this fusion of two holiday classics: a decadent Nanaimo Log. Try our freezer-friendly log cake recipe, you’ll adore it!


For the cake:

  • 160 ml (2/3 cup) flour
  • 1,25ml (1/4 tsp) salt
  • 5 ml (1 tsp) baking powder
  • 60ml (1/4 cup) sweetened shredded coconut
  • 80 ml (1/3 cups) cocoa
  • 4 eggs
  • 250 ml (1 cup) sugar
  • 5 ml (1 tsp) vanilla
  • 30 ml (2 tbsp) melted butter
  • 60 ml (1/4 cup) walnut, finely chopped
  • 60 ml (1/4 cup) Graham crackers, crumbled

For the filling:

  • 45 ml (3 tbsp) vanilla instant pudding mix
  • 60 ml (1/4 cup) milk 2%
  • 180 ml (3/4 cup) butter, softened
  • 750 ml (3 cups) powdered sugar

For the icing:

  • 300 g (about 2/3 lb.) 70% dark chocolate, cut into pieces
  • 125 ml (1/2 cup) butter, softened

For the decorations (when ready to serve):

  • 900g (about 1/2 lb.) store-bought Nanaimo bars


  1. Preheat the oven to 190°C (375°F).
  2. Grease a 38 cm x 25 cm (15 in. x 10 in.) baking sheet and then line it with parchment paper. Grease the parchment paper.
  3. In a bowl, mix the flour with the salt, baking powder, coconut and cocoa.
  4. In another bowl, use an electric mixer to beat the eggs. Gradually incorporate the sugar. Add the vanilla and beat for 5 to 7 minutes, until the batter is thick and light in colour.
  5. Use a spatula to gently fold the dry ingredients into the wet ingredients.
  6. Gradually add the melted butter, walnuts and graham cracker crumbs, stirring.
  7. Pour the batter onto the baking sheet and even out the surface. Bake for 12 to 15 minutes, until a toothpick inserted into the centre of the cake comes out clean.
  8. Remove from the oven and turn the cake over onto a towel. Let cool, then carefully remove the parchment paper. Let cool completely.
  9. In a bowl, whisk the pudding mix with the milk for a few seconds.
  10. Add the butter and gradually incorporate the icing sugar, stirring until smooth.
  11. Spread the filling over the cake in an even layer.
  12. Tightly roll the cake up lengthwise to form an even cylinder. Place the log on a plate, seam down. Refrigerate for 1 hour.
  13. Melt the chocolate in a bain-marie water bath or in the microwave. Add the butter and stir until melted. Let cool.
  14. Use a spatula to ice the log. Refrigerate for 1 to 2 hours.
  15. Place the log in a large airtight container. Place the container in the freezer.

The night before the meal:

  • Let the log thaw out in the refrigerator.

When ready to serve:

  • Cut the Nanaimo bars into pieces. Place the log on a serving plate and decorate it with the Nanaimo bars.

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