Coconut Chocolate S’mores Cake

Coconut Chocolate S’mores Cake

Chef Ronnie Woo bakes a chocolate cake with a s’mores twist.

5 col

Serves: Makes one 13x18 sheet cake
Difficulty: Easy
Prep Time: 30 minutes
Cook time: 30 minutes (plus 1 hour to cool)

Cooking spray
2 cups of all-purpose flour
2 cups of white sugar
3/4 cup of unsweetened cocoa powder
1 tablespoon of espresso powder
1 1/2 teaspoons of baking powder
1 teaspoon of baking soda
5-finger pinch of salt
1 cup of whole milk
1/2 cup of coconut oil, plus extra for greasing the pan
2 eggs
1 tablespoon of pure vanilla extract
1 cup of boiling water
3 cups of marshmallow fluff
24 graham crackers, crushed
Chocolate shavings


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  1. Preheat oven to 350 F. Grease a 13x18 sheet pan with about a tablespoon of coconut oil. Set aside
  2. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, cocoa powder, espresso powder, baking powder, baking soda, and salt. Mix on low speed until thoroughly combined
  3. Add the milk, coconut oil, eggs, and vanilla extract to the flour mixture and mix on medium speed until thoroughly combined. Reduce to low speed and add the boiling water to the mixture, then beat on medium speed for 60 seconds
  4. Pour the batter into the prepared sheet pan and bake for 25-30 minutes, until a toothpick comes out clean when inserted into the center. Let cake cool for 1 hour
  5. Spread the marshmallow fluff in an even layer on top of the cake. Cover with crushed graham crackers and chocolate shavings

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