Description
Classic earthquake cake with coconut, pecans, rich chocolate cake, and creamy swirls that crack beautifully while baking for an irresistible dessert.
Ingredients
1 cup sweetened shredded coconut
1 cup pecans, roughly chopped
1 (15.25 oz) box German chocolate cake mix
1 cup water
½ cup vegetable or canola oil
3 large eggs
1 (8 oz) package cream cheese, softened
½ cup butter, softened
1 tsp vanilla extract
2 cups powdered sugar
Instructions
Preheat Oven
Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
Layer the Base
Spread the shredded coconut evenly across the bottom of the baking dish. Sprinkle the chopped pecans evenly over the coconut layer.
Prepare Cake Batter
In a large bowl, combine the cake mix, water, oil, and eggs. Mix until smooth and fully combined. Pour the batter evenly over the coconut and pecans.
Make Cream Cheese Swirl
In another bowl, beat the cream cheese, butter, and vanilla until smooth. Gradually mix in the powdered sugar until creamy.
Assemble Cake
Spoon dollops of the cream cheese mixture over the cake batter. Use a knife to gently swirl it into the batter—do not overmix.
Bake
Bake for 45–50 minutes, or until a toothpick inserted near the center comes out mostly clean (a little gooey is perfect).
Cool & Serve
Let the cake cool for at least 30 minutes before slicing and serving.
Notes
The “cracked” look is part of the charm—this cake is meant to look rustic.
Serve warm for a gooier texture or chilled for cleaner slices.
Delicious on its own or topped with vanilla ice cream.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
