Preheat and Prep

Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish generously. Don’t skip this unless you enjoy scraping cake off pans.

Make the Cake Base

Prepare the strawberry cake mix according to the box instructions. Pour the batter evenly into your greased baking dish.

Sprinkle shredded coconut and white chocolate chips evenly over the batter. Don’t stir. Just let them sit there confidently.

Make the Cream Cheese Mixture

In a bowl, beat softened cream cheese until smooth. Add melted butter and mix well.

Gradually add powdered sugar and vanilla. Beat until creamy and thick. It should look like frosting you want to eat with a spoon. (Resist.)

Create the “Earthquake”

Spoon dollops of the cream cheese mixture over the cake batter. Do not spread evenly.

Use a knife to gently swirl it through the batter. Don’t overdo it. Messy swirls = better results.

Bake

Bake for 40–45 minutes. The edges should set, but the center can stay slightly gooey.