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nameHawaiian Earthquake Cake
descriptionA coconut-pineapple confection that's creamy, dreamy, and just sweet enough.
urlhttps://12tomatoes.com/hawaiian-earthquake-cake
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Ingredients
  • 1 (15 oz) box yellow cake mix, plus ingredients called for on package
  • 1 1/2 sweetened shredded coconut
  • 1/2 cup macadamia nuts, chopped
  • 1 (3.4 oz) coconut cream instant pudding mix
  • 8 oz cream cheese, softened
  • 1/2 cup (1 stick) butter, softened
  • 1 teaspoon pineapple extract
  • 2 cups powdered sugar
  • 1 (8 oz) can crushed pineapple, drained well
  • 1 cup white chocolate chips
  • Ice cream, for serving
Preparation
  1. Preheat oven to 350°F and grease a 9x13-inch pan with nonstick spray.
  2. Prepare the cake batter according to package instructions. Add coconut cream pudding mix and stir to combine.
  3. Sprinkle 1 cup of the coconut and macadamia nuts in baking pan. Top with cake batter but do not stir.
  4. In a medium bowl, beat the cream cheese, butter, and pineapple extract with an electric mixer until smooth. Gradually add powdered sugar and beat until creamy, about 2 minutes. Fold in crushed pineapple.
  5. Drop pineapple cream cheese mixture by the spoonful randomly over cake batter. Use a knife to lightly swirl the two together but don't mix fully. Top with white chocolate chips.
  6. Bake for 30 minutes, then lay a piece of foil lightly over the top. Bake until a toothpick inserted into a cake portion comes out clean, 15-20 minutes.
  7. While the cake bakes, toast the remaining coconut in a small pan over low heat until golden brown, stirring frequently.
  8. Top cake with vanilla ice cream and toasted coconut and enjoy!
A coconut-pineapple confection that's creamy, dreamy, and just sweet enough.
Course: Dessert

Recipe adapted from Melissa's Southern Style Kitchen.

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Hawaiian Earthquake Cake

An easy coconut-pineapple confection that's creamy, dreamy, and just sweet enough.

Hawaiian Earthquake Cake

5 from 4 votes
Servings: Serves 12
Author: Kristy Norrell
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

Ingredients

  • 1 (15 oz) box yellow cake mix, plus ingredients called for on package
  • 1 1/2 sweetened shredded coconut
  • 1/2 cup macadamia nuts, chopped
  • 1 (3.4 oz) coconut cream instant pudding mix
  • 8 oz cream cheese, softened
  • 1/2 cup (1 stick) butter, softened
  • 1 teaspoon pineapple extract
  • 2 cups powdered sugar
  • 1 (8 oz) can crushed pineapple, drained well
  • 1 cup white chocolate chips
  • Ice cream, for serving

Preparation

  1. Preheat oven to 350°F and grease a 9x13-inch pan with nonstick spray.
  2. Prepare the cake batter according to package instructions. Add coconut cream pudding mix and stir to combine.
  3. Sprinkle 1 cup of the coconut and macadamia nuts in baking pan. Top with cake batter but do not stir.
  4. In a medium bowl, beat the cream cheese, butter, and pineapple extract with an electric mixer until smooth. Gradually add powdered sugar and beat until creamy, about 2 minutes. Fold in crushed pineapple.
  5. Drop pineapple cream cheese mixture by the spoonful randomly over cake batter. Use a knife to lightly swirl the two together but don't mix fully. Top with white chocolate chips.
  6. Bake for 30 minutes, then lay a piece of foil lightly over the top. Bake until a toothpick inserted into a cake portion comes out clean, 15-20 minutes.
  7. While the cake bakes, toast the remaining coconut in a small pan over low heat until golden brown, stirring frequently.
  8. Top cake with vanilla ice cream and toasted coconut and enjoy!