If you’re looking for a amusing, easy and delicious heat climate dessert appearance no similarly. This island inspired Hawaiian Earthquake Cake is full of beaten pineapple, shredded coconut, toasted macadamia nuts and white chocolate chips. The approach of layering components lends a wacky look to earthquake cakes and every one bakes in it’s personal particular way. Serve it with a dollop of fresh whipped cream at the aspect  no frosting required.


I love the earthquake cake concept. those form of desserts have been all the dessert rage within the eighty’s and that i fully intend to add extra versions to my recipe index. My Almond joy Earthquake Cake is a top readers pick out and for excellent reason. It’s packed with chocolate, coconut and toasted almonds all baked with a luscious coconut cream cheese filling.

Earthquake desserts earned their name due to the fun component layering technique that causes the cake to bake with a wonky appearance. The wealthy cream cheese filling that’s dolloped over the batter is lots rich sufficient and also you don’t need to frost earthquake cakes in any respect. A dollop of whipped cream is a need to however, if you plan on serving it warm a huge scoop of ice cream on pinnacle is genuinely remarkable.



  • 1 1/4 cup sweetened flaked coconut divided
  • ½ cup chopped macadamia nuts toasted
  • 1 15.25 oz box Yellow or Butter cake mix plus oil, water and eggs to prepare
  • 1 3.4 oz box instant coconut cream pudding mix
  • 1 8 oz cream cheese softened
  • ½ cup butter softened (1 stick)
  • 1 tsp pure pineapple extract
  • ½ tsp pure almond extract
  • 2 cups powdered sugar
  • 1 8 oz crushed pineapple, well drained
  • 1 cup white chocolate chips


  1. Preheat the oven to 350°F. unfold 1/four cup coconut and chopped macadamia nuts on a baking sheet. Toast for 6 mins, stirring now and again for even browning. Set apart to chill completely.
  2. Spray a nine x thirteen-inch baking pan with cooking spray. Sprinkle 1 cup remaining coconut on the lowest of the pan observed by means of the macadamia nuts.
  3. prepare the cake mix batter according to the commands on the container the use of the amounts called for of water, oil and eggs. add the coconut cream pudding blend to the batter. Whip till combined.
  4. Pour the batter calmly over the coconut and macadamia nuts in the pan. don't stir.
  5. I a medium size blending bowl the usage of an electric mixer cream collectively the cream cheese, softened butter, pineapple and almond extracts.
  6. progressively upload the powdered sugar. Beat until creamy and completely mixed approximately 1-2 minutes.
  7. Fold in the crushed pineapple by means of hand.
  8. Drop the creamed combination the usage of a teaspoon randomly over the batter. Use a knife to lightly swirl thru the batter do not blend-in completely.
  9. Sprinkle the top of the cake batter with white chocolate chips.
  10. Bake for half-hour, then lay a bit of aluminum foil on top. Bake for a further 15-20 minutes (45-50 minutes total) or till a toothpick inserted into the cake element comes returned clean.
  11. Cool to room temperature, reduce into squares and serve. with whipped cream garnished with toasted coconut.

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