Decadent Hawaiian Guava Cake Recipe

Introduction

This Decadent Hawaiian Guava Cake brings a tropical twist to a classic strawberry cake mix, blending the sweet flavors of guava and coconut for a refreshing dessert. Perfect for summer gatherings or anytime you crave a taste of paradise.

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 the 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. Mix on low speed for 30 seconds, scrape down the sides, then beat on medium-high for 2 minutes until smooth.
3. Step 3: Pour the batter into the prepared pan and bake for 24-26 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 and let it cool completely before frosting.
5. Step 5: Beat the cream cheese until fluffy, then add granulated sugar and vanilla extract. Gently fold in the thawed Cool Whip until well combined. Refrigerate until ready to use.
6. Step 6: Spread the cream cheese mixture evenly over the cooled cake. Chill the cake to let the frosting set.
7. Step 7: To make the guava glaze, bring 2 1/2 cups guava nectar or juice and 1/2 cup sugar to a low boil in a saucepan.
8. Step 8: In a separate bowl, mix cornstarch and water to create a slurry. Whisk the slurry into the boiling guava mixture.
9. Step 9: Return the mixture to a boil and cook for about one minute until thickened, stirring constantly. Remove from heat and cool in the refrigerator.
10. Step 10: Once cooled, spread the guava glaze evenly over the cream cheese layer on the cake.
11. Step 11: Refrigerate the cake until ready to serve. Just before serving, sprinkle with sweetened coconut flakes for garnish.

Tips & Variations

• For extra texture, lightly toast the coconut flakes before garnishing to enhance their flavor.
• Substitute coconut oil with butter if preferred for a richer taste.
• If guava nectar is unavailable, use pure guava juice or a mix of guava concentrate and water.
• To make this cake vegan, try using vegan cream cheese and whipped topping alternatives, and check your cake mix ingredients.

Storage

Store the cake covered in the refrigerator for up to 3 days to keep it fresh and the glaze intact. When ready to serve, remove from the fridge 15 minutes beforehand to soften slightly. Leftover slices can be reheated briefly in the microwave if desired, but are best enjoyed chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh guava instead of guava nectar or juice?

Using fresh guava will change the texture and sweetness, and you may need to cook it down and strain it to create a smooth juice or nectar suitable for this recipe.

Is it necessary to use Cool Whip in the frosting?

Cool Whip adds lightness and stability to the cream cheese frosting, but you can substitute with homemade whipped cream if you prefer a fresher option.

Decadent Hawaiian Guava Cake Recipe

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★★★★★

4.9 from 141 reviews

• Author: Mariam
• Total Time: 1 hour 10 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

Experience a tropical delight with this Decadent Hawaiian Guava Cake, combining the fruity flavors of guava nectar and strawberry cake mix with a creamy cream cheese topping and a glossy guava glaze, all crowned with sweetened coconut flakes. Perfectly moist and bursting with island-inspired flavors, this cake is a slice of paradise ideal for any occasion.

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Ingredients

Scale 1x2x3x

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

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Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 13 x 9-inch baking dish thoroughly with vegetable spray to prevent sticking.
2. Make Cake Batter: In a mixer bowl, combine the strawberry cake mix, 1 cup guava nectar, eggs, and melted coconut oil. Blend on low speed for 30 seconds to combine, then scrape the bowl sides. Increase to medium-high speed and beat for 2 minutes until smooth and well incorporated.
3. Bake the Cake: Pour the batter into the prepared baking dish, spreading evenly. Bake in the preheated oven for 24 to 26 minutes. Test doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
4. Cool the Cake: Remove the cake from the oven, then transfer the baking dish to a wire cooling rack. Allow the cake to cool completely before adding the frosting.
5. Prepare Cream Cheese Frosting: Beat the cream cheese until fluffy using a mixer. Add granulated sugar and vanilla extract, mixing until smooth. Gently fold in the thawed Cool Whip to create a light and creamy frosting. Refrigerate until ready to use.
6. Frost the Cake: Evenly spread the cream cheese mixture over the completely cooled cake. Place the cake in the refrigerator to chill and let the frosting set.
7. Make Guava Glaze: In a saucepan, combine 2 1/2 cups guava nectar and 1/2 cup sugar. Bring to a gentle boil over low heat. Meanwhile, mix cornstarch and water in a small bowl to create a slurry.
8. Thicken the Glaze: Whisk the cornstarch slurry into the boiling guava mixture. Stir continuously and continue boiling for one minute until thickened. Remove from heat and allow to cool completely in the refrigerator.
9. Glaze the Cake: Once the guava gel is cooled, spread it evenly over the cream cheese layer on the cake.
10. Garnish and Serve: Refrigerate the finished cake until ready to serve. Just before serving, sprinkle sweetened coconut flakes on top for a tropical garnish that adds texture and flavor.

Notes

• Ensure eggs and cream cheese are at room temperature for better mixing and texture.
• Guava nectar can be substituted with guava juice if preferred, but nectar offers a sweeter, thicker consistency.
• The cake is best served chilled but can be brought to room temperature before serving for a softer texture.
• Sweetened coconut flakes add a nice crunch; however, unsweetened flakes can be used for a less sweet finish.
• This cake can be stored covered in the refrigerator for up to 3 days.

• Prep Time: 20 minutes
• Cook Time: 26 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Hawaiian

Keywords: Guava Cake, Hawaiian Dessert, Strawberry Cake, Tropical Cake, Cream Cheese Frosting, Guava Glaze, Coconut Flakes, Island Dessert