Description

A rich and decadent chocolate cake with layers of coconut, pecans, and a creamy, sweet cream cheese swirl. As it bakes, the cake cracks and shifts—just like an earthquake—creating a deliciously messy, marbled effect!

Ingredients

Units Scale

Cake Base:

1 cup sweetened shredded coconut
1 cup chopped pecans
1 box (15.25 oz) German chocolate cake mix (plus ingredients listed on the box: eggs, oil, water)

Cream Cheese Mixture:

1 (8 oz) package cream cheese, softened
1/2 cup (1 stick) unsalted butter, melted
3 1/2 cups powdered sugar
1 teaspoon vanilla extract

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Instructions

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Layer the coconut and pecans evenly in the bottom of the dish.
Prepare the cake mix according to the box instructions, then pour the batter over the coconut and pecans.
Make the cream cheese mixture: In a separate bowl, beat together the softened cream cheese, melted butter, powdered sugar, and vanilla until smooth.
Drop spoonfuls of the cream cheese mixture over the cake batter. Do not stir—it will naturally sink and swirl as it bakes.
Bake for 40-45 minutes, or until the edges are set but the center is still slightly gooey.
Cool slightly before serving. Enjoy warm or at room temperature!

Notes

No need to frost this cake—it’s rich and gooey as is!
Try adding chocolate chips for extra indulgence.
Serve with a scoop of vanilla ice cream or whipped cream.