Ingredients
- 1 ½ cups sweetened shredded coconut
- ½ cup chopped pecans
- 1 box chocolate cake mix
- Ingredients listed on the cake mix box (eggs, oil, and water)
- ½ cup butter, melted
- 8 ounces cream cheese, softened
- 2 ½ cups confectioners sugar
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and spray a 9x13-inch baking pan with nonstick spray.
- Spread the shredded coconut and chopped pecans evenly over the bottom of the pan.
- Prepare the chocolate cake mix according to package instructions using the required eggs, oil, and water.
- Pour the prepared cake batter over the coconut and pecan layer.
- In a medium bowl, beat the softened cream cheese and melted butter until smooth. Gradually add the confectioners sugar and beat on low speed until fully combined and creamy.
- Spoon dollops of the cream cheese mixture over the top of the cake batter.
- Sprinkle the chocolate chips evenly over the top.
- Bake for 35–40 minutes or until a toothpick inserted into the center comes out clean.
- Let cool slightly before serving. Serve warm with vanilla ice cream if desired.
Notes
- Do not swirl the cream cheese into the cake batter — the 'earthquake' effect comes from leaving it in dollops.
- Serve warm for maximum gooeyness and pair with vanilla ice cream for extra indulgence.
- Store leftovers covered at room temperature for up to 2 days, or refrigerate for up to 5 days.
