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Directions
Prepare the Cake Mix:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan.
Prepare the strawberry cake mix according to the package instructions.
Layer the Ingredients:
Spread the sweetened shredded coconut and chopped nuts (if using) evenly on the bottom of the prepared baking pan.
Pour the cake batter over the coconut and nuts. Sprinkle the chopped strawberries evenly over the top.
Prepare the Cream Cheese Filling:
In a mixing bowl, beat the softened cream cheese, melted butter, powdered sugar, and vanilla extract until smooth and creamy.
Add the Filling:
Drop spoonfuls of the cream cheese mixture over the top of the cake batter. Use a knife or spatula to swirl the filling slightly into the batter.
Bake the Cake:
Bake in the preheated oven for 45-50 minutes, or until the top is set and a toothpick inserted into the center comes out clean. The cake will have a cracked, earthquake-like appearance.
Cool and Serve:
Allow the cake to cool in the pan before slicing and serving. Enjoy the delicious layers of coconut, cake, strawberries, and creamy filling.
Room Temperature Ingredients: Make sure the cream cheese is softened to room temperature for a smooth filling.
Swirling Technique: Don’t over-swirl the cream cheese mixture; a few swirls will create a beautiful marbled effect.
Fresh Strawberries: Fresh strawberries provide the best flavor, but you can use frozen strawberries if fresh ones are not available. Just thaw and drain them well before using.
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