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.
Servings: 12 people
Calories: 553kcal
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
- 2½ 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