Decadent Hawaiian Guava Cake: A Slice of Paradise Recipe
This Decadent Hawaiian Guava Cake is a tropical delight featuring a moist strawberry cake infused with guava juice, topped with a creamy sweetened cream cheese layer and a glossy guava glaze. Garnished with toasted coconut flakes, this cake offers a perfect balance of fruity and creamy flavors to transport you to a slice of paradise.
- Prep Time: 20 minutes
- Cook Time: 26 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
Ingredients
Scale
Cake Batter
- 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)
Cream Cheese Frosting
- 8 oz Cream Cheese (room temperature)
- 1/2 cup Granulated Sugar
- 1 tsp Vanilla Extract
- 8 oz Cool Whip (thawed)
Guava Glaze
- 2 1/2 cups Guava Nectar or Guava Juice
- 1/2 cup Granulated Sugar
- 2 tbsp Cornstarch
- 1/4 cup Water (for slurry)
Garnish
- 1 cup Sweetened Coconut Flakes
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (177°C). Grease a 13 x 9 inch baking dish with vegetable cooking spray to prevent sticking.
- Mix Batter: In a mixing bowl, combine the strawberry cake mix, 1 cup guava nectar or juice, eggs, and melted coconut oil. Mix on low speed for 30 seconds, scrape down the sides, then beat on medium-high speed for 2 minutes until batter is smooth and well combined.
- Bake Cake: Pour the batter evenly into the prepared baking dish. Bake in the preheated oven for 24 to 26 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
- Cool Cake: Remove cake from oven and transfer to a wire rack. Let it cool completely before frosting.
- Prepare Cream Cheese Frosting: Beat the room temperature cream cheese in a bowl until fluffy. Add the granulated sugar and vanilla extract, mixing well. Gently fold in the thawed Cool Whip until smooth and combined. Refrigerate until ready to use.
- Frost Cake: Spread the cream cheese mixture evenly over the cooled cake. Chill in the refrigerator to set the frosting.
- Make Guava Glaze: In a saucepan, bring 2 1/2 cups of guava nectar and 1/2 cup sugar to a low boil over medium heat. In a small bowl, mix cornstarch and water to form a slurry. Whisk the slurry into the boiling guava mixture.
- Thicken Glaze: Continue boiling the glaze while stirring constantly for about one minute until it thickens. Remove from heat and cool in the refrigerator.
- Glaze Cake: Once the guava glaze is cool, spread it evenly over the cream cheese layer on the cake.
- Final Chill and Garnish: Refrigerate the finished cake until ready to serve. Before serving, sprinkle sweetened coconut flakes on top for a tropical garnish.
Notes
- Make sure the cream cheese is at room temperature to avoid lumps in the frosting.
- Coconut oil can be substituted with vegetable oil if preferred.
- Use fresh or store-bought guava nectar or juice for authentic tropical flavor.
- The cake is best served chilled and can be stored covered in the refrigerator for up to 3 days.
- If desired, lightly toast the coconut flakes for added crunch and flavor.
Keywords: Hawaiian Guava Cake, Strawberry Cake, Tropical Dessert, Guava Glaze, Cream Cheese Frosting, Coconut Flakes
