Food | Snacks | Dessert

Earthquake Cake Is an Eruption of Chocolate, Cream Cheese and Coconut

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Anything you put coconut in I'm all over it. It is one of those things, sweetened or unsweetened I go nuts over. Most of the desserts made in my house I try to sneak a little in here and there when and anywhere I can.

Good news is I have no one that objects as the kids like it just as much as I do. I love having sweets in the house but hate taking the time to make all these crazy intricate desserts. We all have a little, ok big, sweet tooth but I dont always have the time to bake really fancy options.

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I make a lot of poke cakes, or dessert bars and slabs. They are quick, easy and make the perfect after dinner treat in our house. We always seem to have one of the neighbors kids over for dinner too so with 3 of my own, any added bodies means more food. These bigger slab style desserts are exactly what I need to treat everyone and even have a bit left over.

This earthquake cake was honestly 3 of my favorites combined into one softy, chewy treat! Chocolate, cream cheese and coconut in an easy slab style dessert. We cut ours into small bars but you can cut the pieces however you like! It freezes well and has the perfect amount of little crunch with the pecans.

To make, preheat the oven to 350 degrees F. Grease a 9"x13" baking pan. Layer the bottom of the pan with coconut and chopped pecans.

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In a separate bowl, mix the cake mix according to package directions and pour the cake batter over the coconut and pecans.

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In a medium bowl, beat the cream cheese with a hand mixer until smooth. Add the butter and beat until well combined.

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Gradually add the powdered sugar to the cream cheese mixture and continue to mix on low speed until smooth.

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Place spoon fulls of the cream cheese mixture on top of the cake batter.

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Sprinkle the chocolate chips over the cake.

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Bake the cake for 40 minutes or until the cake has set.

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Allow the cake to cool and cut into squares prior to serving. ENJOY!

Print Recipe

Ingredients

  • cooking spray
  • 1/2 cup chopped pecans
  • 1 1/2 cups sweetened flaked coconut
  • 1 box chocolate fudge cake mix
  • eggs, oil and water according to cake mix package
  • 1/2 cup butter melted
  • 8 ounces cream cheese softened
  • 2 1/2 cups powdered sugar
  • 1 cup semisweet chocolate chips

Directions

  1. Preheat the oven to 350 degrees F. Grease  a 9"x13" baking pan.
  2. Layer the bottom of the pan with coconut and chopped pecans.
  3. In a separate bowl, mix the cake mix according to package directions and pour the cake batter over the coconut and pecans.
  4. In a medium bowl, beat the cream cheese with a hand mixer until smooth. Add the butter and beat until well combined.
  5. Gradually add the powdered sugar to the cream cheese mixture and continue to mix on low speed until smooth.
  6. Place spoon fulls of the cream cheese mixture on top of the cake batter and sprinkle the chocolate chips over the cake.
  7. Bake the cake for 40 minutes or until the cake has set.

Allow the cake to cool and cut into squares prior to serving. ENJOY!