Ingredients:

  • 1 box (15.25 oz) Strawberry Cake Mix
  • 1 cup water
  • 1/3 cup vegetable oil
  • 3 large eggs, room temperature
  • 1/2 cup fresh strawberries, finely diced and patted dry
  • 8 oz full-fat cream cheese, softened
  • 1/2 cup unsalted butter, melted
  • 2 cups powdered sugar
  • 1 tsp pure vanilla extract
  • 1/2 cup chopped pecans
  • 1/2 cup sweetened shredded coconut
  • 1 cup white chocolate chips

Instructions:

  1. Preheat your oven to 350°F (180°C). Grease your 9x13 pan thoroughly. <small>Note: Greasing prevents the sticky cream cheese from bonding to the sides.</small>
  2. Scatter 1/2 cup chopped pecans and 1/2 cup shredded coconut across the bottom of the pan.
  3. Combine 1 box Strawberry Cake Mix, 1 cup water, 1/3 cup oil, and 3 large eggs. Whisk 2 mins <strong>until the batter is smooth and pale pink</strong>.
  4. Fold 1/2 cup diced strawberries into the cake batter gently.
  5. Pour the batter over the nuts and coconut in the pan. <strong>Do not stir them together</strong>.
  6. Beat 8 oz softened cream cheese with 1/2 cup melted butter and 2 cups powdered sugar. Add 1 tsp vanilla extract and mix <strong>until velvety and glossy</strong>.
  7. Drop spoonfuls of the cream cheese mixture onto the cake batter. Use a knife to swirl it gently. <small>Note: Over swirling ruins the pockets of cheesecake.</small>
  8. Sprinkle 1 cup white chocolate chips over the top.
  9. Bake for 45 minutes. The edges should be set, but the center will still have a slight, jell like jiggle.
  10. Let it cool for at least 30 minutes. This is the hardest part, but the lava needs time to set so it doesn't run everywhere when you slice it.