Decadent Hawaiian Guava Cake Recipe

ByLila Prescott
Jump to Recipe

Introduction

Experience a tropical treat with this Decadent Hawaiian Guava Cake. Combining the sweetness of strawberry cake mix with the exotic flavor of guava and the richness of cream cheese frosting, this dessert is a true slice of paradise perfect for any occasion.

A slice of pink cake with three visible layers sits on a white plate with a silver fork beside it. The bottom layer is a light brown cake crust, the middle layer is thick and pink with a soft texture, and the top layer is white cream frosting topped with a shiny pink glaze. A small dollop of white cream and a pink candy decoration are on top of the slice. In the background, the rest of the cake shows the same three layers, with lime halves and green leaves adding color, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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 the 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, eggs, and melted coconut oil. Mix on low speed for 30 seconds, scrape the sides, then beat on medium-high for 2 minutes.
  3. Step 3: Pour the batter into the prepared baking pan and bake for 24 to 26 minutes. Test doneness by inserting a toothpick in the center; it should come out clean.
  4. Step 4: Transfer the cake to a wire rack and allow it to cool completely before frosting.
  5. Step 5: Beat the cream cheese until fluffy. Add 1/2 cup granulated sugar and vanilla extract, mixing well. Gently fold in the thawed Cool Whip. Refrigerate this cream cheese mixture until ready to use.
  6. Step 6: Spread the cream cheese mixture evenly over the cooled cake. Place the cake in the refrigerator to chill and set.
  7. Step 7: To make the guava glaze, heat 2 1/2 cups guava nectar and 1/2 cup sugar in a saucepan over low heat until it begins to boil.
  8. Step 8: In a small bowl, mix cornstarch and water to form a slurry. Whisk the slurry into the boiling guava nectar mixture.
  9. Step 9: Continue to boil the mixture for one minute until it thickens. Remove from heat and cool in the refrigerator.
  10. Step 10: Once cooled, spread the guava glaze evenly over the cream cheese layer on the cake.
  11. Step 11: Refrigerate the cake until ready to serve. Just before serving, sprinkle sweetened coconut flakes on top for garnish.

Tips & Variations

  • Substitute coconut oil with melted butter for a richer flavor.
  • Use fresh guava juice if available for an even more authentic taste.
  • For a more tropical touch, add chopped macadamia nuts on top with the coconut flakes.
  • Allow the cake to chill overnight to let flavors meld and the glaze to set perfectly.

Storage

Store the cake in an airtight container in the refrigerator for up to 4 days. When ready to enjoy, you can serve it chilled or let it sit at room temperature for 15 minutes to soften slightly. The glaze sets best when kept cold.

How to Serve

A slice of three-layer cake is shown on a white plate with a silver fork. The bottom layer is a light brown crumbly crust. The middle layer is a thick, moist, pink cake with a soft texture. On top of the pink cake is a thick, smooth white cream layer that wraps around the sides as well. The top layer is a glossy pink glaze with a shiny, slightly uneven surface, adorned with a dollop of white cream and a small pink candy piece. In the background, the rest of the cake sits on a white plate, partly visible, with lime halves placed nearby on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh guava instead of nectar or juice?

Fresh guava can be used, but it will require blending and straining to extract juice. Using guava nectar or juice is more convenient and ensures consistent sweetness and texture in the cake and glaze.

Is it possible to make this cake gluten-free?

This recipe depends on the boxed strawberry cake mix, which usually contains gluten. To make a gluten-free version, use a gluten-free strawberry cake mix or bake a gluten-free strawberry cake from scratch while following the rest of the recipe as is.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Decadent Hawaiian Guava Cake Recipe

★★★★★

4.6 from 78 reviews
  • Author: Lila
  • Total Time: 1 hour 10 minutes
  • Yield: 12 servings 1x
Print Recipe

Description

This Decadent Hawaiian Guava Cake is a delightful tropical dessert that combines the fruity sweetness of guava nectar with the classic flavor of strawberry cake. Topped with a creamy whipped cream cheese layer and a glossy guava glaze, this cake is finished with a sprinkle of sweetened coconut flakes for an authentic island-inspired treat perfect 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 Topping

  • 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 Oven: Preheat your oven to 350°F (175°C) and spray a 13 x 9 inch baking dish with vegetable spray to prevent sticking.
  2. Prepare Cake Batter: In a mixing bowl, combine the strawberry cake mix, 1 cup guava nectar or juice, eggs, and melted coconut oil. Mix on low speed for 30 seconds to combine, then scrape down the sides. Increase to medium-high speed and beat for 2 minutes until the batter is smooth and well blended.
  3. Bake the Cake: Pour the batter evenly into the prepared baking dish. Bake for 24 to 26 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and transfer to a wire rack to cool completely.
  4. Make Cream Cheese Topping: While the cake cools, beat the cream cheese until fluffy using a mixer. Add the granulated sugar and vanilla extract and mix to combine. Gently fold in the thawed Cool Whip until evenly incorporated. Refrigerate until needed.
  5. Spread Cream Cheese Layer: Once the cake is fully cooled, spread the cream cheese mixture evenly on top. Place the cake in the refrigerator to let the topping set.
  6. Prepare Guava Glaze: In a saucepan, combine 2 1/2 cups guava nectar or juice with 1/2 cup sugar. Bring this mixture to a low boil over medium heat. Meanwhile, mix the cornstarch and water in a small bowl to make a slurry.
  7. Thicken Glaze: Whisk the cornstarch slurry into the boiling guava mixture. Continue to cook and stir for about 1 minute until the mixture thickens to a gel-like consistency. Remove from heat and allow it to cool completely in the refrigerator.
  8. Glaze the Cake: Once the guava glaze is cool, spread it evenly over the cream cheese layer of the cake.
  9. Garnish and Chill: Sprinkle the top of the cake with sweetened coconut flakes for added flavor and texture. Refrigerate the cake until ready to serve to allow all layers to set properly.

Notes

  • Ensure all dairy ingredients, especially cream cheese and eggs, are at room temperature for best results and smooth mixing.
  • The guava nectar or juice can be substituted with guava juice blends available at specialty markets if fresh guava nectar is unavailable.
  • For an extra tropical touch, toasted coconut flakes can be used instead of sweetened coconut flakes.
  • If you prefer a less sweet cake, reduce the sugar in the cream cheese topping slightly.
  • Store any leftovers covered in the refrigerator for up to 3 days for optimal freshness.
  • Prep Time: 20 minutes
  • Cook Time: 26 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Hawaiian

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

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Avatar photo

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆