• lemon cake mix, plus other ingredients listed on the box 1 15.25 ounces box
  • sweetened shredded coconut 1 cup
  • macadamia nuts, chopped 1/2 cup
  • cream cheese, softened 8 ounces
  • butter, melted 1/2 cup
  • Confectioner's sugar 2 1/2 cups
  • Vanilla Extract 1 tsp
  • Salt 1/4 tsp • 1 kcal
  • white chocolate chips 1 cup
Calories refers to 100 gr of product

Gooey and rich, with delicious flavors of lemon, coconut, cream cheese, white chocolate, and macadamia nuts, lemon earthquake cake is a super easy dessert you can make that will have everyone lining up for a second helping. Earthquake cake gets its name from the fact the ingredients can shift around while it's baking and the top is often lined with cracks after it comes out of the oven. It's a great recipe to make with your kids if you're introducing them to the joys of baking since there's not too much work involved. Lemon earthquake cake is busting with so much flavor in each bite. It's an indulgent, delightful cake that's perfect to serve when you're entertaining family and friends at home.

How to Make Lemon Earthquake Cake

We said this cake was easy to make and we weren't lying! Set your oven to 350°F and grease up a baking dish. Make up the batter for the lemon cake as directed on the box. Take your macadamia nuts and coconut and layer them over the bottom of your baking dish. Pour the lemon cake batter over the coconut layer, then set the baking dish to the side.

Take a large bowl and beat the cream cheese, butter, sugar, vanilla, and salt with a handheld mixer. Spoon the cream cheese mixture over the lemon cake batter, then take a knife to make swirls. Generously sprinkle the white chocolate chips over the top of the batter (because more is better, right?) and bake the cake for 55 to 60 minutes. Lemon earthquake cake is best served warm, preferably with some ice cream or a dollop of whipped cream on top!

Tips for Making the Best Earthquake Cake

– Turn your lemon earthquake cake into cupcakes to make it more portable for picnics and parties.

– Serve your lemon earthquake cake with a scoop of vanilla ice cream for an even more decadent treat.

– To make a gluten-free version of lemon earthquake cake, use a gluten-free lemon cake mix. If you're on the keto diet, opt for your preferred sweetener instead of sugar, keto lemon cake mix, and keto-friendly white chocolate chips instead of regular ones.

– If you're not crazy about coconut or don't have any on hand, you can use ground almond meal instead or leave it out altogether.

– While earthquake cake is amazing as is, there are some tasty additions you can make to give it more oomph. Some favorite add-ons include milk or dark chocolate chips, candied nuts, fresh fruit, or candies.

How to Store Earthquake Cake

Cover leftover lemon earthquake cake and store in the fridge for up to 3 days. Reheat in the microwave before serving.


Preheat your oven to 350°F. Grease a baking dish with cooking spray.

Mix the cake batter as directed on the box.

Scatter the coconut and macadamia nuts over the bottom of the pan.

Pour the cake batter over the coconut and macadamia nuts.

In a large bowl, beat cream cheese, butter, sugar, vanilla, and salt until well-combined.

Spoon over the cake batter.

Use a knife or a spatula to create swirls.

Sprinkle white chocolate chips over the top.

Bake for 55 to 60 minutes.

Remove from oven, and let cool slightly.

Serve the lemon earthquake cake warm. Enjoy!


Let your ingredients come up to room temperature before baking to help your cake batter come together more easily.

Use a 9×13-inch baking dish to make your lemon earthquake cake.