Decadent Hawaiian Guava Cake Recipe

Introduction

Experience a tropical treat with this Decadent Hawaiian Guava Cake. Combining the sweet flavors of guava and strawberry with a creamy layer and coconut topping, this cake is like a delightful slice of paradise perfect for any occasion.

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

1. Step 1: Preheat your oven to 350°F and prepare a 13 x 9-inch baking dish by coating it with vegetable spray.
2. Step 2: In a mixer, combine the strawberry cake mix, 1 cup guava nectar or juice, eggs, and melted coconut oil. Blend on low speed for 30 seconds, scrape the bowl sides, then beat on medium-high for 2 minutes.
3. Step 3: Pour the batter into the prepared pan and bake for 24 to 26 minutes. Check doneness by inserting a toothpick in the center; it should come out clean.
4. Step 4: Transfer the cake to a wire rack to cool completely before assembling the topping.
5. Step 5: Beat the cream cheese until fluffy. Add sugar and vanilla extract, mixing well. Fold in the thawed Cool Whip gently. Refrigerate this mixture until ready to use.
6. Step 6: Spread the cream cheese mixture evenly over the cooled cake and chill to set.
7. 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. In a small bowl, mix cornstarch and water to create a slurry, then whisk it into the simmering juice.
8. Step 8: Return the mixture to a boil and cook for one minute until thickened. Remove from heat and cool in the refrigerator.
9. Step 9: Once the guava gel is cool, spread it evenly over the cream cheese layer on the cake.
10. Step 10: Refrigerate the finished cake until serving. Garnish with sweetened coconut flakes if desired for added texture and flavor.

Tips & Variations

• Use fresh guava juice if available for a more vibrant flavor in the batter and glaze.
• For a dairy-free version, substitute the cream cheese and Cool Whip with coconut-based alternatives.
• Toast the coconut flakes lightly before garnishing to add a nutty crunch.
• To enhance the strawberry flavor, add a handful of fresh chopped strawberries on top before chilling.

Storage

Store the guava cake covered in the refrigerator for up to 4 days. To keep it fresh, use a cake dome or airtight container. When ready to serve, let the cake sit at room temperature for 10-15 minutes for the best texture. Avoid freezing as the creamy layers and glaze may change texture upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, this cake can be prepared a day in advance. Store it covered in the refrigerator and add the coconut garnish just before serving to maintain its texture.

What can I substitute for cool whip?

You can use whipped cream or a dairy-free whipped topping alternative if you prefer. Just make sure it is thawed and lightly whipped before folding into the cream cheese mixture.

Decadent Hawaiian Guava Cake Recipe

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Experience a tropical delight with this Decadent Hawaiian Guava Cake featuring a moist strawberry-guava batter, creamy whipped cream cheese topping, and a luscious guava glaze. Finished with sweetened coconut flakes, this 12-serving dessert is a perfect slice of paradise for any occasion.

• Author: Lila
• 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 1x2x3x

Cake Batter

• 1 box Strawberry Cake Mix
• 1 cup Guava Nectar or Guava Juice
• 3 large Eggs, room temperature
• 1/2 cup Coconut Oil, melted

Cream Cheese Topping

• 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

1. Preheat the oven: Set the oven to 350°F and prepare a 13 x 9-inch baking dish by coating it evenly with vegetable cooking spray to prevent sticking.
2. Prepare the cake 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, then scrape down the bowl sides. Beat on medium-high speed for 2 minutes until smooth and well incorporated.
3. Bake the cake: Pour the prepared batter into the greased baking pan, leveling it evenly. Bake for 24 to 26 minutes, inserting a toothpick into the center to check doneness—when it comes out clean, the cake is ready.
4. Cool the cake: Transfer the cake to a wire rack and allow it to cool completely to room temperature before frosting.
5. Prepare the cream cheese topping: Beat the cream cheese with an electric mixer until fluffy. Add sugar and vanilla extract, mixing until well combined. Gently fold in the thawed Cool Whip to create a light and creamy topping. Refrigerate until ready to use.
6. Frost the cake: Evenly spread the cream cheese mixture over the cooled cake surface. Place the cake in the refrigerator to help the topping set firmly.
7. Make the guava glaze: In a saucepan, bring 2 1/2 cups guava nectar or juice and 1/2 cup sugar to a gentle boil over medium heat. In a small bowl, whisk together cornstarch and water to make a slurry, then slowly pour it into the boiling guava mixture while whisking continuously.
8. Thicken the glaze: Continue boiling the mixture for 1 minute until it thickens into a gel-like consistency. Remove from heat and allow it to cool fully in the refrigerator.
9. Glaze the cake: Once the guava glaze is cool, spread it evenly over the cream cheese layer for a glossy finish.
10. Chill and garnish: Refrigerate the cake until serving time. Just before serving, sprinkle the top with sweetened coconut flakes for added texture and flavor enhancement.

Notes

• Ensure the cream cheese is at room temperature for easier mixing and a smoother texture.
• The cake is best served chilled to keep the cream topping and glaze firm.
• You can substitute guava nectar with guava juice, but nectar will give a richer flavor.
• Use a toothpick to test the cake’s doneness; it should come out clean without batter.
• For best results, thaw the Cool Whip fully before folding it into the cream cheese mixture.
• Sweetened coconut flakes add a nice tropical crunch but can be toasted lightly for extra flavor.

Keywords: Hawaiian guava cake, strawberry cake, tropical cake, guava glaze, cream cheese frosting, coconut flakes, easy baking recipe, tropical dessert