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Decadent Hawaiian Guava Cake Recipe

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★★★★★

4.9 from 137 reviews

This Decadent Hawaiian Guava Cake brings a tropical flair to your dessert table with a moist strawberry guava-infused cake layered with creamy whipped cream cheese frosting and a glossy guava gel glaze. Garnished with sweetened coconut flakes, this cake offers a delightful balance of fruity, creamy, and tropical flavors perfect for any celebration or a slice of island paradise.

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 Gel 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. Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Lightly coat a 13 x 9-inch baking dish with vegetable spray to prevent sticking.
  2. Mix the Cake Batter: In a mixer, combine the strawberry cake mix, 1 cup guava nectar or juice, eggs, and melted coconut oil. Start mixing on low speed for 30 seconds, then scrape down the sides of the bowl and continue beating on medium-high speed for 2 minutes to ensure a smooth, well-blended batter.
  3. Bake the Cake: Pour the prepared batter into the coated baking dish. Bake for 24 to 26 minutes, testing doneness by inserting a toothpick into the center – it should come out clean when the cake is fully baked.
  4. Cool the Cake: Remove the cake from the oven and transfer it onto a wire rack to cool completely before frosting.
  5. Make the Cream Cheese Frosting: Beat the cream cheese in a bowl until fluffy. Gradually add sugar and vanilla extract, mixing well. Gently fold in the thawed Cool Whip until fully incorporated. Refrigerate the frosting until you’re ready to use it.
  6. Frost the Cake: Once the cake has cooled entirely, spread the cream cheese mixture evenly over the top. Place the cake in the refrigerator to allow the frosting to set.
  7. Prepare the Guava Gel Glaze: In a saucepan, combine 2 1/2 cups guava nectar or juice and 1/2 cup sugar. Bring the mixture to a low boil over medium heat. Meanwhile, mix cornstarch and water in a separate small bowl to form a slurry, then whisk it into the boiling juice mixture.
  8. Thicken the Glaze: Continue to boil the guava mixture for 1 minute while stirring constantly until it thickens into a gel-like consistency. Remove from heat and let it cool completely in the refrigerator.
  9. Glaze the Cake: Once the guava gel has cooled, spread it evenly over the cream cheese frosting layer on the cake.
  10. Final Chill and Garnish: Refrigerate the glazed cake until ready to serve to ensure the layers set well. Just before serving, sprinkle the top with sweetened coconut flakes for a tropical crunch and decorative finish.

Notes

  • Room temperature eggs and cream cheese ensure a smoother batter and frosting consistency.
  • Use guava nectar or juice depending on sweetness preference; nectar is sweeter and thicker.
  • Cool Whip can be substituted with homemade whipped cream for a fresher taste.
  • The cake is best served chilled but can be brought to room temperature before eating for softer texture.
  • Store leftovers refrigerated in an airtight container for up to 3 days.

Keywords: Hawaiian cake, guava cake, strawberry cake mix, tropical dessert, creamy guava glaze, coconut flakes, party cake

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