Giant S'mores Coconut Cake

Giant S'mores Coconut Cake

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Recipe makes (2) 5" cakes

3 sticks unsalted butter, room temp, plus more for greasing pans
2 cups granulated sugar
5 extra-large eggs, room temp
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons almond extract
3 cups all-purpose flour, plus more for dusting pans
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup milk
4 ounces sweetened shredded coconut

Marshmallow Frosting Recipe
2 cups butter, softened
2 1/2 cups confectioners' sugar
1 teaspoon almond extract
1 (13 ounce) jar marshmallow creme


1. Preheat the oven to 350 degrees F. Grease 4 (5-inch) round cake pans, then line them parchment paper. Grease them again and dust lightly with flour. (I use the small cheesecake pans so I can pop off the sides.)

2. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla and almond extracts and mix well. The mixture might look slightly bumpy, but that's OK.

3. In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter until combined.

4. Pour the batter evenly into the 4 pans. Bake in the center of the oven for 20 to 25 minutes, until the tops are browned and a cake tester comes out clean. Cool on a baking rack then remove from pans.

5. For the frosting, cream butter in a mixing bowl with an electric mixer on medium until butter is soft and fluffy. Gradually beat in confectioners' sugar, about 1/2 cup at a time; beat in almond extract. Gently fold the marshmallow creme into the frosting until thoroughly incorporated.

6. To assemble, place 1 layer on a flat serving plate, top side down, and spread with frosting. Place the second layer on top, top side up, and frost the top and sides. Do the same with the second cake.

7. To decorate the cake, lightly press coconut onto the sides, but not the top! Place three graham crackers on your desired serving tray and top with three Hershey bars. Carefully transfer cake to the middle of the Hershey Bars, then top with three more graham crackers. Serve at room temperature.