• Iris Windsor

Lemon Earthquake Cake

Updated: Jan 20, 2021

This is a family favourite. Great as a dessert or to go into a lunch box

Lemon Earthquake Cake


1 box (15.25 ounces) lemon cake mix, mixed according to package directions

1 cup sweetened shredded coconut

1/2 cup chopped macadamia nuts

1 package (8 ounces) cream cheese, softened

1/2 cup (1 stick or 113g) butter, melted

2 1/2 cups (312.5g) confectioners' sugar

1 teaspoon vanilla extract

1/4 teaspoon salt

1 cup white chocolate chips

1 cup chopped macadamias

vanilla ice cream, optional


1. Preheat oven to 170C

2. Prepare a 20 x 20 pan with baking paper and spray with cooking spray.

3. Prepare the cake batter according to package directions.

4. Sprinkle the coconut and macadamia nuts onto the bottom of the prepared pan.

5. Spread the cake batter over the top. Set aside.

6. Meanwhile, in a large bowl, combine the cream cheese, butter, icing sugar, vanilla, and salt.

7. Beat with a mixer till combined. Dollop mixture over the cake and use a knife to marble.

8. Sprinkle white chocolate chips and macadamia nuts on top

9. Bake for about 50-55 minutes, or until the centre is set.

10. Serve warm with ice cream, if desired

Note: If you are unable to find a Lemon Cake, Orange Cake is also delicious

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