Ingredients:

  • 1 cup sweetened shredded coconut
  • 0.5 cup chopped pecans or walnuts
  • 15.25 oz strawberry cake mix
  • 1 cup water
  • 0.33 cup vegetable oil
  • 3 large eggs
  • 8 oz cream cheese, softened
  • 0.5 cup unsalted butter, melted
  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • 1 cup white chocolate chips
  • 0.5 cup fresh strawberries, finely diced

Instructions:

  1. Preheat your oven to 350°F and grease your 9x13 pan. Sprinkle the 1 cup of sweetened shredded coconut and 0.5 cup of chopped pecans evenly across the bottom. Note: This creates a crust that prevents the cake from sticking and adds a massive crunch.
  2. In your large bowl, combine the 15.25 oz strawberry cake mix, 1 cup water, 0.33 cup vegetable oil, and 3 large eggs. Beat on medium speed for 2 minutes until the batter is pale pink and bubbly.
  3. Gently fold the 0.5 cup of finely diced fresh strawberries into the cake batter. Pour this mixture over the coconut and pecans, spreading it to the edges.
  4. In a separate bowl, beat the 8 oz softened cream cheese and 0.5 cup melted butter until smooth. Gradually add the 2 cups of powdered sugar and 1 tsp vanilla extract, mixing until it looks like thick, glossy frosting.
  5. Drop large spoonfuls of the cream cheese mixture onto the top of the cake batter. Use a knife to swirl it in, but don't overdo it. Note: You want thick ribbons, not a blended color.
  6. Scatter the 1 cup of white chocolate chips over the top. These will sink at different rates, adding to the earthquake look.
  7. Bake for 40 minutes until the edges are set and the center has a slight jiggle. The cake will look messy and unpolished — this is exactly what you want.
  8. Let the cake cool in the pan for at least 20 minutes before slicing. This allows the molten cream cheese to set into a fudgy consistency.