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Decadent Hawaiian Guava Cake Recipe

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5 from 80 reviews

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.

Ingredients

Scale

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

Find it online: https://platedandproud.com/decadent-hawaiian-guava-cake-recipe/