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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Glaze the Cake: Once the guava glaze is cool, spread it evenly over the cream cheese layer of the cake.
- 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
