Strawberry earthquake cake

In a mixing bowl, beat the softened cream cheese until smooth.
Add the melted butter, powdered sugar, and vanilla extract to the cream cheese, and beat until well combined and smooth.
Layer the Ingredients:
Spoon dollops of the cream cheese mixture over the top of the cake batter in the baking dish, spreading it out evenly.
Sprinkle the shredded coconut and chopped pecans over the cream cheese layer.
Drop spoonfuls of strawberry jam or preserves over the top of the coconut and pecans.
Bake the Cake:
Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the cake is set and the edges are lightly golden brown.
The center may still be slightly jiggly due to the cream cheese layer, but it will set as it cools.
Cool and Serve:
Remove the cake from the oven and let it cool in the baking dish for at least 30 minutes before slicing and serving.
Serve the strawberry earthquake cake warm or at room temperature, optionally topped with whipped cream or vanilla ice cream.
Enjoy your delicious and indulgent strawberry earthquake cake, with its layers of strawberry cake, cream cheese, coconut, pecans, and strawberry jam! It’s a delightful dessert that’s perfect for any occasion.