Ingredients:
- 1/2 cup (60g) Chopped pecans or walnuts
- 1/2 cup (40g) Sweetened shredded coconut
- 1 cup (170g) Premium white chocolate chips
- 1 box (15.25 oz / 432g) Lemon Cake Mix
- 3 large Eggs (room temperature)
- 1/2 cup (118ml) Vegetable oil
- 1 cup (236ml) Water
- 1 tbsp Fresh lemon zest
- 1 tbsp Fresh lemon juice
- 8 oz (226g) Full-fat cream cheese (softened)
- 1/2 cup (113g) Unsalted butter (softened)
- 3 cups (360g) Powdered sugar
- 1 tsp Pure vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C) and lightly grease a 9x13 inch baking pan.
- Sprinkle the shredded coconut and chopped pecans evenly across the bottom of the prepared pan, then top with a uniform layer of white chocolate chips.
- In a large mixing bowl, combine the lemon cake mix, eggs, vegetable oil, water, lemon zest, and lemon juice. Whisk until smooth and pour the batter over the coconut and chip layer in the pan.
- In a separate bowl, beat the softened cream cheese and butter until creamy. Gradually add the powdered sugar and vanilla extract, mixing until fully incorporated.
- Dollop large spoonfuls of the cream cheese mixture onto the cake batter. Use an offset spatula or knife to gently swirl the mixtures, creating the 'fault lines' for the earthquake effect.
- Bake for 40 minutes or until the cake is set but the cream cheese pockets remain slightly gooey. Cool on a wire rack before slicing.