Earthquake Cake
When my mother-in-law found out I LOVED coconut she started making this earthquake cake for special occasions nearly 20 years ago. She got the recipe from a 90-year-old lady and has made it ever since. This cake is rich, gooey, decadent, and SO DELICIOUS and I always look forward to eating it. We had friends coming over for dinner to celebrate their son’s birthday and he wanted something with chocolate. I happened to know he also loves coconut so I instantly thought of this cake. My mother-in-law emailed me the recipe and I made it the next day. It was super quick and easy to make since it used a cake box mix and it smelled AMAZING while it baked. I served this earthquake cake with vanilla ice cream and it disappeared quickly and was loved by all. Thank you for the wonderful recipe Fran – I still like it best when you make it. xoxo
How to Make an Earthquake Cake
Preheat the oven to 350 degrees. Coat a 9 x 13 baking dish with cooking spray.
Sprinkle one cup of sweetened flaked coconut on the bottom of the dish.
Prepare the German chocolate cake per package instructions (use coconut oil if you can for extra coconut flavor); beat well with a hand mixer until creamy and smooth. Pour the prepared cake batter evenly over the coconut.
Prepare the cream cheese mixture by melting the cream cheese and butter in a large saucepan over medium heat. Remove from the heat and add the powdered sugar and vanilla; mix well until creamy and smooth. Add dollops of the mixture to the top. You can leave as is, which makes a fun earthquake top, or you can swirl the top back and forth a little bit with a knife to make a swirl effect. Your choice!
Place into the oven and bake for 40-45 minutes or until the cake has set and doesn’t wiggle much when you move it. The tester test won’t work because the cake is a bit gooey on the inside.
Allow to cool on a rack. Serve with vanilla ice cream or whipped cream. Enjoy!
Ingredients
- 1 cup sweetened coconut flaked
- 1 box German chocolate cake mix prepared per instructions
- 8 oz cream cheese
- 8 tbsp butter
- 4 cups powdered sugar
- 1 tsp vanilla
Instructions
- Preheat the oven to 350 degrees. Coat a 9 x 13 baking dish with cooking spray.
- Sprinkle one cup of sweetened flaked coconut on the bottom of the dish.
- Prepare the German chocolate cake per package instructions (use coconut oil if you can for extra coconut flavor); beat well with a hand mixer until creamy and smooth.
- Pour the prepared cake batter evenly over the coconut.
- Prepare the cream cheese mixture by melting the cream cheese and butter in a large saucepan over medium heat.
- Remove from the heat and add the powdered sugar and vanilla; mix well until creamy and smooth.
- Add dollops of the mixture to the top. You can leave as is, which makes a fun earthquake top, or you can swirl the top back and forth a little bit with a knife to make a swirl effect. Your choice!
- Place into the oven and bake for 40-45 minutes or until the cake has set and doesn't wiggle much when you move it. The tester test won't work because the cake is a bit gooey on the inside.
- Allow to cool on a rack. Serve with vanilla ice cream or whipped cream. Enjoy!
I have never heard of an earthquake cake. Looks delicious.
I also love coconut, but I would never find a German chocolate cake mix in France, not even sure if I would get a French one, something I never buy! Happy weekend Diane
Your cake is really impressive Pam and look amazing!!!
That looks sinfully delicious and tempting!
My MIL and I are the only coconut lovers in the whole family! I’m going to have to try this for us…despite the complaints I’m sure we’ll hear from the peanut gallery.
I can certainly see why the cake disappeared quickly…it must have been delicious.
i feel like i should already be familiar with this cake but i’m not! sounds pretty perfect to me.