The reason this is called an Earthquake Cake is because the ingredients shift around during and after baking. For example, the cream cheese mixture sinks while the pecans and coconut rice. All in all, it is a disastrous looking cake, but don't let that put you off as it tastes absolutely delicious.
1. Preheat your oven to 350℉ and spray a 9x13 baking pan with a non-stick spray.
2. Sprinkle the coconut in an even layer in the pan and add the pecans.
3. In a large mixing bowl, whisk the cake mix, eggs, vegetable oil, and water.
4. When mixed thoroughly, pour the mixture over the coconut and pecans.
5. In a medium saucepan over medium heat, melt the butter and cream cheese together, then transfer over to a 4 cup measuring cup and whisk in the powdered sugar with a hand mixer until smooth. Stir in the vanilla.
6. Pour this mixture in ribbons on top of the cake batter and swirl with a knife.
7. Top with the chocolate chips.
8. Place in the oven for 45-55 minutes.
TIP - The commonly used toothpick test will not work for this cake because of the gooey chocolate and cream cheese; the cake is ready if the center of the cake no longer jiggles when you gently shake the pan.