Description
This Hawaiian Guava Cake is a tropical delight featuring a moist guava-infused cake base topped with a creamy, fluffy cream cheese layer and a sweet guava glaze. Finished with optional toasted coconut flakes for extra flavor and texture, it’s a refreshing dessert perfect for summer gatherings or anytime you crave a taste of the islands.
Ingredients
Scale
Cake 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)
Cream Cheese Layer
- 10 oz Cream Cheese (room temperature)
- 1/2 cup granulated sugar
- 1 teaspoon Vanilla extract
- 8 oz Cool Whip (thawed)
Guava Glaze
- 2 1/2 cups Guava Nectar or Guava Juice (Pink is better)
- 1/2 cup granulated sugar
- 4 tablespoons Cornstarch
- 3 tablespoons Water
Garnish
- 4 tablespoons sweetened Coconut Flakes (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly coat a 13 x 9-inch baking dish with vegetable spray to prevent sticking.
- Mix Cake Batter: In a mixer bowl, combine the strawberry cake mix, 1 1/2 cups guava nectar or juice, eggs, and liquid coconut oil. Blend on low speed for 30 seconds, scrape down the bowl, then beat on medium-high speed for 2 minutes until smooth and well combined.
- Bake Cake: Pour the batter into the prepared baking pan. Bake in the preheated oven for 24 to 26 minutes, or until the edges turn light golden and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool Cake: Remove the cake from the oven and transfer it onto a wire rack. Let it cool completely before assembling the next layers.
- Prepare Cream Cheese Layer: Using a mixer, beat the room temperature cream cheese until fluffy. Add 1/2 cup granulated sugar and 1 teaspoon vanilla extract, mixing well. Gently fold in the thawed Cool Whip until fully incorporated. Refrigerate this mixture until ready to use.
- Apply Cream Cheese Layer: Once the cake has cooled completely, spread the cream cheese mixture evenly over the cake surface. Place the cake in the refrigerator or freezer to allow the cream cheese layer to set firmly.
- Make Guava Glaze: In a medium saucepan over medium heat, combine 2 1/2 cups guava nectar or juice and 1/2 cup sugar. Bring to a low boil and simmer for 2 minutes. Meanwhile, prepare a slurry by mixing the cornstarch and water until smooth.
- Thicken Glaze: Remove the guava mixture from heat and whisk in the cornstarch slurry. Return the saucepan to heat and bring back to a low boil. Boil for 1 minute while stirring continuously until the glaze thickens. Remove from heat and let it cool in the refrigerator.
- Glaze the Cake: Once the guava glaze has cooled, gently spread it evenly over the set cream cheese layer on the cake.
- Chill and Serve: Refrigerate the cake until ready to serve to allow all layers to meld and set properly. Before serving, optionally sprinkle 4 tablespoons of sweetened coconut flakes on top for added texture and flavor. Slice and enjoy your tropical Hawaiian guava cake with a glass of milk, guava juice, or a scoop of ice cream!
Notes
- Use pink guava nectar or juice if possible for a more vibrant color and flavor in the glaze.
- Ensure the cream cheese is at room temperature for a smoother, lump-free cream cheese layer.
- Do not skip the cooling steps; they ensure the layers set properly for neat slicing.
- Optional toasted coconut flakes add a delicious crunch and tropical aroma; you can toast them lightly in a dry pan before garnishing.
- If preferred, substitute Cool Whip with homemade whipped cream for a fresher taste.
- Store leftovers covered in the refrigerator; best consumed within 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 26 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
Keywords: Hawaiian guava cake, tropical cake, guava dessert, cream cheese cake, guava glaze, coconut cake
