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.
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 (175°C). Grease a 13 x 9-inch baking dish thoroughly with vegetable spray to prevent sticking.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Glaze the Cake: Once the guava gel is cooled, spread it evenly over the cream cheese layer on the cake.
- 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
