Earthquake Cake
A delightful cake with layers of rich chocolate, sweet coconut, and crunchy pecans, topped with cream cheese frosting.
Equipment
- Mixing Bowl
- Baking Dish
- Electric Mixer
Ingredients
Cake Ingredients
- 1 box Devil’s Food Cake Mix 15.25 oz (432 g)
- 1 cup Shredded Sweetened Coconut For added sweetness
- 1 cup Chopped Toasted Pecans For crunch
- 1.25 cups Water
- 0.5 cup Vegetable Oil
- 3 large Eggs At room temperature
Frosting Ingredients
- 8 oz Cream Cheese At room temperature
- 0.5 cup Unsalted Butter Melted
- 2 cups Powdered Sugar
- 0.25 teaspoon Salt
- 1 teaspoon Vanilla Extract
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and grease a 9 x 13-inch baking dish.
- Step 2: In a large mixing bowl, combine the Devil’s Food Cake mix, water, vegetable oil, and eggs. Blend until smooth.
- Step 3: Fold in the shredded coconut and chopped toasted pecans until evenly distributed.
- Step 4: Pour the batter into the greased baking dish and bake for 30-35 minutes or until a toothpick comes out clean.
- Step 5: For the frosting, beat together the cream cheese and melted butter until fluffy. Gradually add powdered sugar, salt, and vanilla extract.
- Step 6: Allow the cake to cool for 10-15 minutes, then frost with the cream cheese mixture.
- Step 7: Let the cake cool completely before slicing and serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to five days.