Name: Hawaiian Guava Cake Recipe
Prep time: 15 min
Cook time: 26 min
Total time: 4 h
Cuisine: Hawaiian
Ingredients: 1 Strawberry Cake Mix (15 oz); 1 1/2 cups Guava Nectar or Guava Juice (Kern’s, Jumex, or Goya); 3 eggs (room temperature); 1/3 cup Coconut Oil (liquid); 10 oz Cream Cheese (room temperature); 1/2 cup granulated sugar; 1 teaspoon Vanilla extract; 8 oz Cool Whip (thawed); 2 1/2 cups Guava Nectar or Guava Juice (Pink is better); 1/2 cup granulated sugar; 4 tablespoons Cornstarch; 3 tablespoons Water; 4 tablespoons sweetened Coconut Flakes (optional)

Ingredients

1 Strawberry Cake Mix (15 oz)

1 1/2 cups Guava Nectar or Guava Juice (Kern’s, Jumex, or Goya)

3 eggs (room temperature)

1/3 cup Coconut Oil (liquid)

10 oz Cream Cheese (room temperature)

1/2 cup granulated sugar

1 teaspoon Vanilla extract

8 oz Cool Whip (thawed)

2 1/2 cups Guava Nectar or Guava Juice (Pink is better)

1/2 cup granulated sugar

4 tablespoons Cornstarch

3 tablespoons Water

4 tablespoons sweetened Coconut Flakes to garnish (optional)

Instructions

Step 1: Preheat the oven to 350°F and coat a 13 x 9-inch baking dish with vegetable spray.

Step 2: In a mixer, combine the cake mix, 1 1/2 cups guava nectar or juice, eggs, and liquid coconut oil. Blend for 30 seconds on low, scrape the bowl, then beat for 2 minutes on medium-high speed.

Step 3: Pour the batter into the prepared pan and bake for 24-26 minutes, or until the cake edges are lightly golden and a toothpick inserted in the center comes out clean or with a few crumbs.

Step 4: Remove the cake from the oven and transfer it to a wire cooling rack. Allow it to cool completely.

Step 5: Beat the cream cheese with a mixer until fluffy. Add 1/2 cup sugar and vanilla extract, mixing well. Gently fold in the thawed Cool Whip. Refrigerate this mixture until ready to use.

Step 6: Once the cake is cool, spread the cream cheese mixture evenly over the top. Place the cake in the fridge or freezer until the cream cheese layer sets.

Step 7: In a medium saucepan, bring 2 1/2 cups guava juice and 1/2 cup sugar to a low boil over medium heat for 2 minutes.

Step 8: In a small bowl, mix the cornstarch and water to make a slurry. Remove the guava juice mixture from heat and whisk in the cornstarch slurry.

Step 9: Return the saucepan to heat and boil gently for one minute until the glaze thickens. Let it cool in the refrigerator.

Step 10: Once cooled, spread the guava glaze gently over the cream cheese layer. Refrigerate the cake until ready to serve.

Step 11: Slice and garnish with coconut flakes if desired. Serve with milk, guava juice, or ice cream for an extra treat.

Tips & Variations

Use pink guava nectar for a brighter color and more vibrant flavor in the glaze.

Allow the cream cheese layer to chill thoroughly to make glazing easier and neater.

For a dairy-free option, substitute coconut cream for cream cheese and use a non-dairy whipped topping instead of Cool Whip.

Toast the coconut flakes lightly before garnishing to add a toasty flavor and crunch.

Storage

Store the cake covered in the refrigerator for up to 3 days to keep the cream cheese and glaze fresh. If you need to keep it longer, wrap tightly and freeze for up to 1 month. To serve from frozen, thaw in the refrigerator overnight. Reheating is not recommended as it affects the texture of the glaze and cream cheese layer.

FAQs

Can I use fresh guava instead of guava nectar or juice?

Fresh guava can be used to make a homemade juice or puree, but it should be strained to remove seeds and pulp for the best texture in the cake and glaze.

Is it necessary to use a strawberry cake mix?

Strawberry cake mix adds a complementary fruit flavor, but you can substitute with yellow or white cake mix if preferred, though the flavor profile will change slightly.