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Decadent Hawaiian Guava Cake

Irresistibly Decadent Hawaiian Guava Cake for Any Occasion

This Decadent Hawaiian Guava Cake blends tropical flavors of guava and coconut, perfect for any gathering.
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Prep Time 20 minutes
Cook Time 26 minutes
Chilling Time 1 hour
Total Time 1 hour 46 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Hawaiian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 box Strawberry Cake Mix For gluten-free option, use gluten-free cake mix.
  • 3 cups Guava Nectar or Guava Juice 1 cup for batter, 2 ½ cups for glaze.
  • 3 large Eggs Room temperature; for egg-free, use ¼ cup unsweetened applesauce.
  • ½ cup Coconut Oil Melted; melted butter works as a substitute.
For the Cream Cheese Layer
  • 8 oz Cream Cheese Room temperature; use dairy-free if needed.
  • ½ cup Granulated Sugar For cream cheese layer.
  • 1 tsp Vanilla Extract Enhances flavor; substitute with almond extract if desired.
  • 8 oz Cool Whip Thawed; whipped coconut cream can be used as a non-dairy alternative.
For the Guava Glaze
  • ½ cup Granulated Sugar For guava glaze.
  • 2 tbsp Cornstarch Thickens the guava glaze.
  • ¼ cup Water For slurry.
Optional Garnish
  • 1 cup Sweetened Coconut Flakes For a tropical touch; unsweetened can be used for less sweetness.

Equipment

  • mixing bowl
  • hand mixer
  • 13 x 9-inch Baking Dish
  • Saucepan
  • wire rack

Method
 

Step-by-Step Instructions
  1. Preheat oven to 350°F (175°C) and lightly spray a 13 x 9-inch baking dish with vegetable spray.
  2. In a mixing bowl, combine the strawberry cake mix, 1 cup of guava juice, 3 large eggs, and ½ cup of melted coconut oil. Mix on low for 30 seconds, then medium-high for 2 minutes.
  3. Pour the batter into the greased baking pan and bake for 24-26 minutes until a toothpick comes out clean.
  4. Remove the cake and cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
  5. Beat 8 oz cream cheese until fluffy, add ½ cup granulated sugar and 1 tsp vanilla extract, then fold in 8 oz Cool Whip.
  6. Spread the cream cheese layer on the cooled cake and refrigerate for at least 1 hour.
  7. In a saucepan, combine 2 ½ cups guava juice and ½ cup granulated sugar, bring to a boil. Mix 2 tbsp cornstarch with ¼ cup water and whisk into boiling juice until thickened.
  8. Cool the glaze for 10 minutes then pour over the cream cheese layer. Optionally garnish with coconut flakes and refrigerate until serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 48gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 55mgSodium: 210mgPotassium: 150mgFiber: 1gSugar: 28gVitamin A: 300IUVitamin C: 5mgCalcium: 30mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for better blending. Check baking time a few minutes early to prevent dryness. Chill before slicing for clean cuts.

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