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5 from 3 votes

Lemon Earthquake Cake

Lemon Earthquake Cake is a dessert that starts with a layer of coconut and macadamia nuts, followed by a lemon cake and cream cheese swirl, all topped and baked with white chocolate chips.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Keyword: earthquake cake
Servings: 12 people
Calories: 553kcal
Author: Amanda Rettke--iambaker.net

Ingredients

  • 1 box (15.25 ounces) lemon cake mix, mixed according to package directions
  • 1 cup sweetened shredded coconut
  • ½ cup chopped macadamia nuts
  • 1 package (8 ounces) cream cheese, softened
  • ½ cup (1 stick or 113g) butter, melted
  • cups (312.5g) confectioners' sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon kosher salt
  • 1 cup white chocolate chips
  • vanilla ice cream, optional

Instructions

  • Preheat oven to 350° and grease a 9x13-inch pan with cooking spray.
  • Prepare the cake batter according to package directions.
  • Sprinkle the coconut and macadamia nuts onto the bottom of the prepared pan.
  • Spread your cake batter over the top. Set aside.
  • Meanwhile, in a large bowl, combine the cream cheese, butter, confectioners' sugar, vanilla, and salt.
  • Beat with a mixer until combined. Dollop the mixture over the cake and use a knife to marble.
  • Sprinkle white chocolate chips on top and bake for about 55-60 minutes, or until the center is set.
  • Serve warm with ice cream, if desired.

Nutrition

Calories: 553kcal