Yummy Strawberry Earthquake Cake with Coconut the Easy Way

fruit Master Marinating Marcus 2024-12-11

Alright, let’s talk about this here strawberry earthquake cake with coconut. You know, the one that looks all fancy but ain’t too hard to make. I seen it in a magazine at the store, looked real purdy, so I figured I’d give it a whirl.

First off, you gotta get yourself some stuff. Flour, sugar, you know, the usual baking stuff. And don’t forget them strawberries! Make sure they’re nice and red, not all pale and sad-lookin’. Oh, and you need that cream cheese stuff, the kind in the little silver package. And some coconut, the shredded kind. Not that fancy coconut milk or nothin’, just plain old shredded coconut. And eggs, gotta have eggs, and some oil, too. I just use whatever oil I got on hand, don’t get too fussy about it.

Now, the first thing I do is get my pan ready. I like to use that big ol’ glass one, you know, the one you take to potlucks. Sprinkle that coconut all over the bottom of the pan. Just dump it in there, don’t be shy. That coconut’s gonna get all toasty and good on the bottom.

Yummy Strawberry Earthquake Cake with Coconut the Easy Way

First layer: Coconut
Second layer: Half the cake batter
Third layer: Cream cheese mixture
Fourth layer: The rest of the cake batter
Fifth layer: Strawberries

Then you make the cake batter. It’s easy, just mix the flour, sugar, eggs, and oil together. I don’t measure too careful, just dump it in till it looks about right. You know, not too thick, not too thin. Pour half that batter over the coconut in the pan.

Next up is the cream cheese part. This is where it gets fancy, but it ain’t hard. Just take that cream cheese and mix it up with some powdered sugar. I just use a fork, no need for them fancy mixers. Mix it till it’s smooth and creamy. Then you dollop that cream cheese mix all over the cake batter in the pan. Just drop it on here and there, don’t gotta be perfect.

Then you pour the rest of the cake batter over the cream cheese. Just cover it all up. And last but not least, you put them strawberries on top. I like to cut ‘em up a bit, but you can leave ‘em whole if you want. Just scatter them all over the top.

Now, you shove that pan in the oven. I bake it at, oh, about 350 degrees, I reckon. For how long? Well, I just stick a toothpick in it after a while, and if it comes out clean, it’s done. Maybe 45 minutes, maybe an hour, just keep an eye on it. You don’t want it burnt, but you want it cooked through.

And when it’s done, oh my, it’s somethin’ else. That coconut on the bottom gets all brown and crispy, and the cake is soft and moist, and the cream cheese is all gooey, and the strawberries are all sweet and juicy. It’s a real treat, I tell ya. Perfect for when you got company coming over, or just want somethin’ sweet after supper.

Now, a few things I learned. Don’t skimp on the strawberries. The more the merrier, I say. And make sure you spread that cream cheese out good, so you get a little bit in every bite. And don’t overbake it, or it’ll get dry. You want it nice and moist.

So, there you have it. Strawberry earthquake cake with coconut. It ain’t hard to make, and it sure is good. Go on and give it a try. You might just surprise yourself. It ain’t rocket science, just good ol’ fashioned baking.

One last thing: Leftovers are good, but not for long. Best to eat it fresh, if you can. But I doubt it’ll last that long, it’s so darn good. And don’t worry if it ain’t perfect. It’s gonna taste good no matter what. That’s the beauty of it. Just good, simple food. That’s what I like.