Coconut Earthquake Cake Recipe
Coconut Earthquake Cake Recipe is a rich chocolate dessert layered with coconut and pecans, topped with a sweet cream cheese mixture. As it bakes, it forms cracks and swirls, creating a gooey, “earthquake” like texture. I made this Coconut Earthquake Cake Recipe because I enjoy nostalgic desserts that bring bold flavors together.
Equipment
- Mixing bowls
- Hand mixer or whisk
- 9×13 inch (23×33 cm) baking dish
- Spatula
- Oven
Ingredients
For The Cake Base:
- 1 box chocolate cake mix plus the eggs, oil, and water required per package instructions
- 100 g sweetened shredded coconut
- 100 g chopped pecans
For The Cream Cheese Layer:
- 225 g cream cheese softened
- 115 g butter melted
- 360 g powdered sugar
- 5 ml vanilla extract
Instructions
Prep Your Pan
- Get your oven heating up to 175°C (350°F). Give your baking dish a light coat of grease so nothing sticks. Once it’s ready, scatter the shredded coconut right across the bottom, then toss the chopped pecans on top of that.
The Chocolate Foundation
- Mix up your chocolate cake batter just like the box tells you to. Pour that batter straight over your layer of coconut and pecans. Crucial tip: Don’t mix it! Just leave it as it is.
The Creamy Swirl
- Grab a bowl and beat the softened cream cheese, melted butter, powdered sugar, and vanilla until it’s nice and smooth. Take a spoon and dollop little piles of this mixture all over the top of the chocolate batter.
Bake And Set
- Slide it into the oven for about 40 to 45 minutes. You’re looking for the center to be mostly set, but keep in mind it’ll still be a little gooey that’s exactly what you want. Let the cake cool down before you slice into it; as it settles, the top will crack and give you that signature “earthquake” look.