Ingredients
Scale
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
- 1 box German chocolate cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, melted
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
If you’re out of pecans, walnuts can be a great substitute. And if you prefer a less sweet version, you might consider using unsweetened shredded coconut instead.
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan. Mama Lou always said that preparing your baking space was the first step to a successful baking adventure.
- Spread the shredded coconut and chopped pecans evenly at the bottom of the prepared pan. This will create a wonderful crunchy base.
- In a large mixing bowl, combine the German chocolate cake mix, water, vegetable oil, and eggs. Mix until well blended. Pour the batter over the coconut and pecans.
- In a separate bowl, beat together the softened cream cheese and melted butter until smooth. Gradually add the powdered sugar and vanilla extract, beating until creamy.
- Spoon dollops of the cream cheese mixture over the cake batter. Use a knife to swirl it gently, creating a marbled effect.
- Bake in the preheated oven for 40-45 minutes, or until the cake is set and the edges are golden. The cake will have cracks, giving it its signature “earthquake” appearance.
- Allow the cake to cool completely before cutting and serving. This was the hardest part for me and Ouma as kids, waiting for the cake to cool before we could savor it!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International