Decadent Hawaiian Guava Cake: A Slice of Paradise Recipe
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.
- 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
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 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Glaze the Cake: Once the guava gel is cool, spread it evenly over the cream cheese layer on the cake.
- 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
