Name: Decadent Hawaiian Guava Cake: A Slice of Paradise Recipe
Prep time: 20 min
Cook time: 26 min
Total time: 1 h 10 min
Cuisine: Hawaiian
Ingredients: 1 box Strawberry Cake Mix; 1 cup Guava Nectar or Guava Juice (for batter); 3 large Eggs (room temperature); 1/2 cup Coconut Oil (melted); 8 oz Cream Cheese (room temperature); 1/2 cup Granulated Sugar; 1 tsp Vanilla Extract; 8 oz Cool Whip (thawed); 2 1/2 cups Guava Nectar or Guava Juice; 1/2 cup Granulated Sugar; 2 tbsp Cornstarch; 1/4 cup Water (for slurry); 1 cup Sweetened Coconut Flakes

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Introduction

Enjoy a tropical treat with this Decadent Hawaiian Guava Cake. Combining the sweetness of strawberry cake with luscious guava glaze and creamy frosting, it’s a slice of paradise perfect for any occasion.

A slice of three-layer cake on a white plate with a silver fork. The bottom layer is a light golden brown crust, the middle layer is thick and pink with a moist texture, and the top layer is a smooth white cream. The cake is covered with a shiny pink glaze on top with a small white cream dollop and a pink candy decoration. In the background, part of the whole cake is visible with the same layers, placed on a white marbled surface along with halved limes. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 box Strawberry Cake Mix
1 cup Guava Nectar or Guava Juice (for batter)
3 large Eggs (room temperature)
1/2 cup Coconut Oil (melted)
8 oz Cream Cheese (room temperature)
1/2 cup Granulated Sugar
1 tsp Vanilla Extract
8 oz Cool Whip (thawed)
2 1/2 cups Guava Nectar or Guava Juice (for glaze)
1/2 cup Granulated Sugar
2 tbsp Cornstarch
1/4 cup Water (for slurry)
1 cup Sweetened Coconut Flakes (for garnish)

Instructions

Step 1: Preheat the oven to 350°F and prepare a 13 x 9-inch baking dish by coating it with vegetable spray.
Step 2: In a mixer, combine the strawberry cake mix, 1 cup guava nectar, eggs, and melted coconut oil. Blend on low speed for 30 seconds, scrape the sides, then beat on medium-high for 2 minutes.
Step 3: Pour the batter into the prepared pan and bake for 24-26 minutes. Check doneness by inserting a toothpick; it should come out clean.
Step 4: Transfer the cake to a wire rack and let it cool completely.
Step 5: Beat the cream cheese until fluffy. Mix in the 1/2 cup sugar and vanilla extract, then gently fold in the thawed Cool Whip. Refrigerate until ready to use.
Step 6: Spread the cream cheese mixture evenly over the cooled cake and chill to set.
Step 7: To make the guava glaze, bring 2 1/2 cups guava nectar and 1/2 cup sugar to a low boil in a saucepan.
Step 8: In a small bowl, whisk together cornstarch and water to make a slurry, then slowly whisk it into the boiling guava mixture.
Step 9: Continue boiling for 1 minute until thickened. Remove from heat and cool the glaze in the refrigerator.
Step 10: Once cooled, spread the guava glaze evenly over the cream cheese layer.
Step 11: Refrigerate the cake until ready to serve. Garnish with sweetened coconut flakes just before serving if desired.

Tips & Variations

Use fresh guava nectar for the best flavor, or substitute with guava juice if unavailable.
To add texture, toast the coconut flakes lightly before garnishing.
For a dairy-free version, replace cream cheese and Cool Whip with suitable vegan alternatives.

Storage

Store the cake covered in the refrigerator for up to 3 days. Reheat is not recommended due to the cream cheese and glaze layers. Serve chilled for the best texture and flavor.

How to Serve

A slice of three-layer cake sits on a white plate with a silver fork. The bottom layer is thin and yellow with a slightly crumbly texture. Above it is a thick pink sponge cake layer, soft and moist. On top of that is a thick white creamy layer that looks smooth and light. The whole slice is covered in a shiny, smooth pink glaze that drips slightly down the sides. A delicate, light pink flower petal sits neatly on top of the slice. The background features a white marbled surface and a glimpse of the remaining cake on a white plate behind the slice, with a soft blue cloth placed to the side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can prepare the cake and assemble it a day in advance. Keep it refrigerated and add the coconut garnish just before serving to maintain crunch.

What if I don’t have guava nectar?

If guava nectar is unavailable, guava juice works well as a substitute. You can also mix guava juice with a little sugar or honey to enhance sweetness.