Step 1: Preheat your oven to 350°F (175°C). Lightly grease and flour a 9x13-inch baking dish.
Step 2: Prepare the cake batter according to the package directions, typically by combining the cake mix, water, vegetable oil, and eggs in a large bowl. Mix until smooth.
Step 3: Pour approximately half of the prepared cake batter into the bottom of the greased baking dish, spreading it evenly.
Step 4: In a separate medium bowl, beat the softened cream cheese and softened butter together until light and fluffy. Gradually add the powdered sugar and continue beating until smooth. Stir in the vanilla extract.
Step 5: Dollop spoonfuls of the cream cheese mixture over the cake batter in the baking dish. Don't worry about spreading it perfectly; the unevenness creates the 'earthquake' effect.
Step 6: Carefully pour the remaining half of the chocolate cake batter over the cream cheese dollops, gently spreading it to mostly cover the cream cheese layer.
Step 7: Evenly sprinkle the shredded coconut, chopped pecans, and semi-sweet chocolate chips over the top of the cake batter.
Step 8: Bake for 40-50 minutes, or until a toothpick inserted into the cake portion comes out clean. The top should be golden brown and beautifully crackled.
Step 9: Remove the cake from the oven and let it cool completely on a wire rack before slicing and serving. This allows the gooey layers to set.