Get your oven heating up to 175°C (350°F). Give your baking dish a light coat of grease so nothing sticks. Once it’s ready, scatter the shredded coconut right across the bottom, then toss the chopped pecans on top of that.

Mix up your chocolate cake batter just like the box tells you to. Pour that batter straight over your layer of coconut and pecans. Crucial tip: Don’t mix it! Just leave it as it is.

Grab a bowl and beat the softened cream cheese, melted butter, powdered sugar, and vanilla until it’s nice and smooth. Take a spoon and dollop little piles of this mixture all over the top of the chocolate batter.

Slide it into the oven for about 40 to 45 minutes. You’re looking for the center to be mostly set, but keep in mind it’ll still be a little gooey that’s exactly what you want. Let the cake cool down before you slice into it; as it settles, the top will crack and give you that signature “earthquake” look.