• Preheat oven to 350 degrees and grease a 9 x 13 baking dish. Sprinkle the first layer of shredded coconut and nuts in the bottom of the dish and set aside.
• In a mixing bowl, combine the dry ingredients of flour, sugar, cacao powder, salt, and baking soda.
• In a separate mixing bowl combine the wet ingredients. Eggs, water, sourdough discard, melted butter, and vanilla. I used sourdough discard right out of the refrigerator before feeding it. Mix in any hooch before pouring the amount of discard you need.
• Add the wet ingredients into the dry and stir until just incorporated don't over-mix. Pour this over the coconut and nuts and spread to the edge of the pan.
• Place the room-temperature cream cheese in a bowl and melt your butter. Pour the butter over the cream cheese and mix until it all comes together. Add in the powdered sugar and drop by the spoonfuls over the cake mixture. Carefully spread it across the top of the cake close to the edges, but try not to mix it in too much.
• Bake for 40- 50 minutes or until a toothpick comes out clean. As the cake cools the top will crack and heave resulting in what looks like the earth after an earthquake.

Frosting

• In a small saucepan mix the 6 tbsp of pop and 2 tsp of cacao powder. Add in the stick of butter and heat over medium-high heat until it melts and comes to a boil. Boil for 1 minute and remove from heat mixing in the powdered sugar until smooth and then pour over the cake. Let it cool before cutting.