Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter or oil. Make sure all corners are covered. This helps the cake not stick.

In a large bowl, mix strawberry cake mix, eggs, oil and water. Use a whisk or mixer. Mix until smooth and lump free. Do not overmix.

Spread shredded coconut evenly in the baking dish. Sprinkle white chocolate chips over the coconut. This makes a sweet bottom layer.

Pour the prepared strawberry batter over the coconut and chocolate chips. Spread gently with a spatula. Make sure the batter covers everything evenly.

In another bowl, beat cream cheese until smooth. Add melted butter and mix well. Slowly add powdered sugar and vanilla extract. Beat until creamy and thick.

Drop spoonfuls of the cream cheese mixture over the cake batter. Use a knife to swirl lightly. Do not mix completely. Swirls create the earthquake effect.

Sprinkle chopped fresh strawberries on top if using. Press them slightly into the cream layer. This adds extra flavor and texture.

Bake in preheated oven for 40 minutes. The center should be slightly soft. The top will crack and look uneven. That is normal for this cake.

Let the cake cool for at least 30 minutes. This helps the cream layer set. Slice into squares and serve.