Start by heating your oven to 350°F so it’s nice and hot when the cake goes in. Take a 9×13-inch baking dish and lightly grease it to prevent sticking. Spread the shredded coconut evenly across the bottom of the dish, and then scatter the chopped pecans over the coconut so they form a nice layer.

In a large mixing bowl, add the cake mix, vegetable oil, water, and eggs. Stir everything together until the batter is smooth and there are no dry streaks left. Make sure it’s well blended but don’t over mix.

Carefully pour the cake batter over the coconut and pecans in the baking dish. Use a spatula to gently spread it out so it covers the bottom evenly. Then sprinkle the chocolate chips evenly over the top of the batter.

In a separate bowl, beat the softened cream cheese together with the melted butter until smooth and creamy. Slowly add the powdered sugar, mixing as you go, until the mixture is fully combined and silky.

Spoon dollops of the cream cheese mixture over the top of the cake batter. Don’t try to spread it evenly—leave it in uneven spoonfuls. As the cake bakes, this uneven layering will create the cracked, swirled “earthquake” look.

Place the dish in the oven and bake for 40 to 45 minutes. The center should be mostly set but still slightly gooey when done. Remove it from the oven and let it cool before cutting. As it cools, the top will crack and sink slightly, giving it that signature earthquake appearance.