Lemon Earthquake Cake
User Reviews
5
Lemon Earthquake Cake
Description
Lemon Earthquake Cake starts with a prepared lemon cake mix poured over a base of sweetened shredded coconut and chopped macadamia nuts in a greased 9×13-inch pan. The coconut and nuts provide a textured, slightly crunchy layer beneath the cake. The cake batter is spread evenly atop this layer.
A cream cheese frosting mixture made with softened cream cheese, melted butter, powdered sugar, vanilla extract, and salt is dolloped over the unbaked cake batter and gently swirled with a knife to create marbling. White chocolate chips are scattered on top before baking.
When baked for 55-60 minutes at 350°F, the cake sets with a tender crumb and creamy marbled pockets throughout. The combination of lemon cake flavor, tropical coconut and macadamia nut crunch, creamy sweetness from the cream cheese swirl, and the hint of white chocolate chips creates a layered taste and texture experience.
The cake is served warm with optional whipped cream or ice cream and may be garnished with fresh lemon slices for brightness. This dessert suits gatherings or special occasions where a moist, rich cake with tropical and citrus notes is desired.
Ingredients
- 1 lemon cake mix 15.25 ounces box plus ingredients according to package directions, box
- 1 cup coconut flakes sweetened shredded
- 1/2 cup macadamia nuts chopped
- 8 ounces cream cheese softened to room temperature
- 1/2 cup butter melted, unsalted
- 2 1/2 cups powdered sugar
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon kosher salt
- 1 1/4 cups white chocolate chips
- Whipped Cream for serving
Instructions
- Preheat oven to 350F and grease a 9×13-inch pan with cooking spray.
- Prepare the lemon cake batter according to the package directions. Set it aside.
- Sprinkle the coconut flakes and chopped macadamia nuts onto the bottom of the prepared pan, distributing evenly.
- Pour the lemon cake batter on top of the coconut and nuts layer, and also try to spread it evenly. Set aside.
- Next, in a large bowl, combine the cream cheese, butter, powdered sugar, vanilla, and salt. Beat with an electric mixer until smooth and combined. Stop to scrape the sides and bottom of the bowl.
- Add dollops of the cream cheese mixture on top of the lemon cake batter, and use a knife to swirl it.
- Lastly, sprinkle white chocolate chips on top.
- Bake the cake for about 55-60 minutes, or until the center is set.
- Serve warm with ice cream or whipped cream and garnish with fresh lemon slices if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 551 kcal
% Daily Value*
| Calories | 551kcal | 28% |
| Carbohydrates | 76g | 25% |
| Protein | 5g | 10% |
| Fat | 27g | 42% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 34mg | 11% |
| Sodium | 511mg | 21% |
| Potassium | 183mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 56g | 112% |
| Vitamin A | 346IU | 7% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 165mg | 17% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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