Decadent Hawaiian Guava Cake: A Slice of Paradise Recipe

Introduction

This Decadent Hawaiian Guava Cake is a tropical delight that combines the sweetness of guava with the freshness of strawberry cake. Topped with a creamy guava glaze and garnished with coconut flakes, it’s a perfect slice of paradise 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. Mix on low speed for 30 seconds, then scrape down the sides and beat on medium-high for 2 minutes until well blended.
3. Step 3: Pour the batter into the prepared pan and bake for 24 to 26 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
4. Step 4: Remove the cake from the oven and transfer it to a wire rack to cool completely.
5. Step 5: While the cake cools, beat the cream cheese until fluffy. Add the 1/2 cup granulated sugar and vanilla extract, mixing until smooth. Gently fold in the thawed Cool Whip, then refrigerate this mixture until ready to use.
6. Step 6: Spread the cream cheese mixture evenly over the cooled cake and place it back in the refrigerator to set.
7. Step 7: To make the guava glaze, combine 2 1/2 cups guava nectar or juice and 1/2 cup granulated sugar in a saucepan over low heat. Stir until the sugar dissolves and the mixture begins to warm.
8. Step 8: In a small bowl, mix the cornstarch and water to create a slurry. Gradually whisk this into the guava mixture.
9. Step 9: Increase the heat and bring the mixture to a boil, stirring constantly. Boil for one minute until thickened, then remove from heat and let cool in the refrigerator.
10. Step 10: Once the glaze has cooled, spread it 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 if desired.

Tips & Variations

• For extra tropical flavor, toast the coconut flakes lightly before garnishing to bring out their nuttiness.
• If guava nectar is unavailable, substitute with guava juice or a mix of pineapple juice and a splash of lemon for a similar tropical taste.
• Room temperature eggs and cream cheese help achieve a smoother batter and frosting consistency.

Storage

Store the cake covered in the refrigerator for up to 3 days to maintain freshness. Keep it chilled until serving, and when ready to enjoy, slice carefully with a sharp knife. The cake can also be frozen for up to one month; thaw in the refrigerator before serving. Reheat is not recommended as it may alter the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, this cake is great when prepared a day ahead. It allows the flavors to meld and the glaze to set perfectly, making it even more delicious.

Can I use other frosting instead of cream cheese and Cool Whip?

You can substitute with whipped cream or a buttercream frosting, but the creamy lightness of the cream cheese and Cool Whip combination complements the guava glaze best for a balanced flavor.

Decadent Hawaiian Guava Cake: A Slice of Paradise Recipe

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★★★★★

4.5 from 95 reviews

This Decadent Hawaiian Guava Cake is a delectable tropical dessert combining the sweet and tangy flavors of guava with a moist strawberry cake base. Topped with a creamy, fluffy cream cheese layer and a glossy guava glaze, this cake is finished with a sprinkle of sweetened coconut flakes for an added island touch. Perfect for summer gatherings or anytime you crave a slice of paradise.

• Author: Nora
• Prep Time: 20 minutes
• Cook Time: 26 minutes
• Total Time: 1 hour 30 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 (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

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 13 x 9-inch baking dish with vegetable spray to ensure the cake does not stick.
2. Mix Cake Batter: In a mixer, combine the strawberry cake mix, 1 cup guava juice, eggs, and melted coconut oil. Blend on low speed for about 30 seconds to incorporate the ingredients, then scrape down the sides of the bowl. Beat on medium-high for 2 minutes until the batter is smooth and well combined.
3. Bake the Cake: Pour the prepared batter into the greased baking dish, spreading it evenly. Bake in the preheated oven for 24-26 minutes. Check for doneness by inserting a toothpick in the center; it should come out clean when the cake is ready.
4. Cool the Cake: Remove the cake from the oven and transfer it to a wire rack. Allow it to cool completely before proceeding with frosting.
5. Prepare Cream Cheese Frosting: Beat the cream cheese in a mixing bowl until it becomes fluffy. Add the granulated sugar and vanilla extract and mix until smooth. Gently fold in the thawed Cool Whip until the mixture is light and airy. Refrigerate the frosting until ready to use.
6. Frost the Cake: Once the cake has fully cooled, spread the cream cheese mixture evenly over the top. Place the cake in the refrigerator to allow the frosting to set.
7. Make Guava Glaze: In a saucepan, combine 2 1/2 cups guava juice and 1/2 cup granulated sugar. Bring the mixture to a low boil over medium heat. In a separate small bowl, mix the cornstarch with water to create a slurry. Whisk the slurry into the boiling guava juice mixture and continue to boil for about 1 minute, stirring constantly, until it thickens to a gel-like consistency. Remove from heat and let it cool in the refrigerator.
8. Glaze the Cake: Once the guava gel is cool, spread it evenly over the cream cheese layer on the cake.
9. Chill and Garnish: Refrigerate the glazed cake until ready to serve. Just before serving, sprinkle the top with sweetened coconut flakes for a tropical finish.

Notes

• Ensure eggs and cream cheese are at room temperature to achieve a smooth batter and frosting.
• Check cake doneness early to avoid overbaking and drying out the cake.
• Use guava nectar or juice based on availability; nectar tends to be sweeter and richer.
• Cool the glaze completely before applying to prevent it from melting the frosting.
• For a more natural finish, lightly toast the coconut flakes before garnishing.
• This cake should be stored in the refrigerator and consumed within 3-4 days for optimal freshness.

Keywords: Hawaiian guava cake, strawberry cake, guava glaze, tropical dessert, cream cheese frosting, coconut flakes, guava nectar cake