Description
A showstopping chocolate cake with a cream cheese and coconut-walnut fissure running through its center, creating ‘earthquake’ cracks on the surface as it bakes. This moist, rich dessert combines German chocolate cake flavors with molten cheesecake swirls for an unforgettable texture contrast.
Ingredients
Scale
- 1 box of chocolate cake mix (plus the ingredients listed on the box: typically 3 eggs, 1/2 cup of oil, and 1 cup of water)
- 1 cup sweetened shredded coconut (preferably Baker’s or Sweetened Coconut Flakes)
- 1 cup chopped pecans (use fresh, high-quality pecans for better flavor)
- 8 oz cream cheese, softened (I suggest Philadelphia for richness)
- 1/2 cup unsalted butter, melted (always opt for real butter for a better taste)
- 4 cups powdered sugar
- 1 tsp vanilla extract (pure vanilla extract will elevate the flavor)
- 1 cup chocolate chips (Ghirardelli is a favorite for extra richness)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch pan.
- Sprinkle coconut and nuts evenly in bottom of pan.
- Prepare cake mix according to package directions. Pour batter over coconut layer.
- Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla.
- Dollop filling over cake batter. Use a knife to swirl through layers.
- Sprinkle chocolate chips over top.
- Bake 40-50 minutes until center is set but still slightly jiggly.
- Cool 1 hour before serving. The cake will develop dramatic cracks as it cools.
Notes
- For extra drama: Add 1/2 cup caramel sauce with filling swirls
- Storage: Cover and refrigerate up to 5 days
- Make ahead: Prepare 1 day in advance – flavors improve
- Gluten-free: Use GF cake mix and certified GF ingredients
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 420
- Sugar: 38g
- Sodium: 320mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg