Description
This Decadent Hawaiian Guava Cake is a tropical delight featuring a moist strawberry-guava batter baked to perfection, topped with a creamy sweetened cream cheese layer and finished with a glossy guava glaze. Garnished with toasted coconut flakes, it brings the flavors of paradise to your dessert table, perfect for any occasion.
Ingredients
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 Layer
- 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: Preheat your oven to 350°F (177°C) and coat a 13 x 9 inch baking dish with vegetable spray to prevent sticking.
- Mix Batter: In a mixing bowl, combine the strawberry cake mix, 1 cup of guava nectar or juice, eggs, and melted coconut oil. Beat on low speed for 30 seconds, scrape the bowl, then mix on medium-high speed for 2 minutes until the batter is smooth and well incorporated.
- Bake Cake: Pour the batter evenly into the prepared baking dish. Bake in the preheated oven for 24 to 26 minutes, checking doneness by inserting a toothpick in the center; it should come out clean when done.
- Cool Cake: Remove the cake from the oven and transfer it to a wire rack to cool completely before applying any toppings.
- Prepare Cream Cheese Layer: Beat the cream cheese until fluffy. Add the 1/2 cup granulated sugar and vanilla extract, mixing well. Gently fold in the thawed Cool Whip until fully combined. Refrigerate the mixture until ready to assemble.
- Spread Cream Cheese Layer: Once the cake is completely cool, spread the cream cheese mixture evenly over the top. Place the cake back in the refrigerator to chill and set the layer.
- Make Guava Glaze: In a saucepan, bring 2 1/2 cups guava nectar or juice and 1/2 cup sugar to a low boil. In a separate small bowl, mix cornstarch and water to create a slurry. Whisk the slurry into the boiling guava juice mixture.
- Thicken Glaze: Continue boiling the mixture for about one minute until it thickens into a gel-like consistency. Remove from heat and let it cool completely in the refrigerator.
- Glaze the Cake: Once the guava glaze is cool, spread it evenly over the cream cheese layer on the cake.
- Chill and Garnish: Refrigerate the finished cake until ready to serve. Just before serving, garnish with the sweetened coconut flakes to add a crunchy, tropical finish.
Notes
- Ensure eggs and cream cheese are at room temperature for smooth mixing.
- Check cake doneness early to prevent overbaking and dryness.
- The guava glaze can be made ahead and stored refrigerated for up to 3 days.
- Use sweetened coconut flakes for garnish or toast unsweetened flakes lightly for extra flavor.
- This cake is best served chilled and within 3 days for optimal freshness.
