Description
Experience the delightful chaos of the Earthquake Cake, where a rich chocolate sponge merges with a decadent cream cheese swirl over a crunchy coconut and pecan base. This rustic dessert creates its own beautiful fault lines as it bakes, resulting in a fudgy, cheesecake-like texture that is effortlessly elegant.
Ingredients
- 1 cup flaked coconut
- 1 cup chopped pecans
- 1 package (15.25 oz) German chocolate cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 4 cups confectioners’ sugar
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking pan.
- Distribute the flaked coconut and chopped pecans evenly across the bottom of the pan to create the base layer.
- In a large mixing bowl, combine the cake mix, water, oil, and eggs, beating until the batter is glossy and smooth.
- Pour the chocolate batter over the coconut and pecan layer, spreading it to the edges.
- In a separate bowl, beat the softened cream cheese, butter, and vanilla until pale and creamy, then gradually fold in the confectioners’ sugar until silky.
- Dollop the cream cheese mixture over the batter and swirl gently with a knife to create a marbled effect.
- Bake for 30 to 35 minutes until the edges are set; the center should remain slightly wobbly as it will firm up while cooling.
Notes
To ensure a perfectly smooth cream cheese ribbon, sift the confectioners’ sugar before mixing to remove any stubborn clumps. For the best flavor contrast, use high-quality unsweetened flaked coconut and toast the pecans for a few minutes in a dry skillet before adding them to the pan. Remember that the cake will appear slightly underdone in the center when removed from the oven, but it will firm up into a fudgy consistency as it cools.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: American