1. **Preheat:** Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking pan with non-stick cooking spray.

2. **Layer Crunch:** Sprinkle the shredded coconut and chopped pecans evenly over the bottom of the greased pan. This forms your bottom crust.

3. **Mix Cake Batter:** In a large bowl, prepare the strawberry cake mix according to the package directions (combine mix, eggs, water, and oil). Whisk until smooth.

4. **Pour:** Pour the cake batter gently over the coconut and pecan layer. Use a spatula to spread it out to the edges, covering the nuts completely.

5. **Make Cheesecake Filling:** In a separate medium bowl, beat the softened cream cheese, melted butter, vanilla extract, and powdered sugar together until smooth and creamy.

6. **Dollop & Swirl:** Drop spoonfuls of the cream cheese mixture all over the top of the raw cake batter. You can use a knife to gently swirl it into the batter, but don’t overmix—you want distinct pockets of cheesecake.

7. **Add Chips:** If using, sprinkle the white chocolate chips over the top.

8. **Bake:** Bake for 35–45 minutes. The cake should be set, but the cream cheese pockets will still be slightly jiggly (this is normal). A toothpick inserted into the cake part should come out clean.

9. **Cool:** Remove from the oven and let it cool for at least 20 minutes. The cake will likely deflate and crack (the ‘earthquake’ effect). Serve warm or at room temperature.