Description

Experience the delightful layers of flavors in this Strawberry Seismic Cake. Featuring a moist strawberry cake base topped with a rich combination of coconut, pecans, and chocolate chips, this dessert is sure to impress at any gathering.

Ingredients

Scale

1 box (15.25 oz) strawberry cake mix, plus ingredients required by cake mix (eggs, oil, water)
1 can (14 oz) sweetened condensed milk
1 cup shredded sweetened coconut
1/2 cup chopped pecans
1/2 cup semi-sweet chocolate chips
1/2 cup white chocolate chips
1/2 cup strawberry preserves or jam
Fresh strawberries, for decoration

Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
Prepare the strawberry cake mix according to package instructions.
Pour the cake batter into the prepared pan, spreading evenly.
In a small bowl, mix together the sweetened condensed milk, shredded coconut, and chopped pecans.
Drop spoonfuls of strawberry preserves or jam over the cake batter. Swirl gently with a knife.
Sprinkle semi-sweet and white chocolate chips evenly over the top.
Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
Once cooled, decorate with fresh strawberries.

Notes

For an added twist, consider incorporating other nuts like walnuts or adding a drizzle of chocolate over the finished cake.

Prep Time: 15 minutes
Cook Time: 35 minutes