Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish.
Step 2: In a large bowl, prepare the chocolate fudge cake mix according to package directions, typically by combining the cake mix, water, oil, and eggs. Mix until well combined and smooth.
Step 3: Pour the prepared cake batter evenly into the greased 9×13 inch baking dish.
Step 4: In a separate medium bowl, beat the softened cream cheese and softened unsalted butter with an electric mixer until light and fluffy.
Step 5: Gradually add the powdered sugar to the cream cheese mixture, beating until smooth. Beat in the vanilla extract until just combined.
Step 6: Sprinkle the shredded sweetened coconut and chopped pecans evenly over the chocolate cake batter in the baking dish.
Step 7: Dollop spoonfuls of the cream cheese mixture over the cake batter, distributing them somewhat evenly. Then, drizzle the entire can of sweetened condensed milk over the cake batter and cream cheese dollops.
Step 8: Using a knife or a skewer, gently swirl the cream cheese, condensed milk, and cake batter together to create a marbled effect and encourage the ‘earthquake’ cracks. Do not overmix.
Step 9: Bake for 50-60 minutes, or until a wooden skewer inserted into the center of the cake comes out with moist crumbs (not wet batter). The cake will appear bubbly and cracked on top.
Step 10: Remove the cake from the oven and let it cool completely on a wire rack before serving. This allows the gooey layers to set and the flavors to fully develop. Serve and enjoy!