Decadent Hawaiian Guava Cake: A Slice of Paradise Recipe
This Decadent Hawaiian Guava Cake offers a tropical twist on a classic strawberry cake, layered with a luscious cream cheese frosting and topped with a vibrant guava glaze. Finished with toasted coconut flakes, this dessert brings a slice of paradise to your table with its fruity flavors and creamy textures, perfect for special occasions or a delightful treat.
- Prep Time: 20 minutes
- Cook Time: 26 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
- Diet: Vegetarian
Ingredients
Scale
Cake Batter
- 1 box Strawberry Cake Mix
- 1 cup Guava Nectar or Guava Juice
- 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 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
- Prepare Oven and Pan: Preheat your oven to 350°F (175°C) and grease a 13 x 9-inch baking dish with vegetable spray to ensure the cake doesn’t stick.
- Mix Cake Batter: Combine the strawberry cake mix, guava juice, eggs, and melted coconut oil in a mixer. Start mixing on low speed for 30 seconds, then scrape the sides of the bowl and beat on medium-high speed for an additional 2 minutes until well blended.
- Bake the Cake: Pour the batter evenly into the prepared pan. Bake in the preheated oven for 24 to 26 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
- Cool the Cake: Remove the cake from the oven and transfer it to a wire rack. Let it cool completely before frosting.
- Make Cream Cheese Frosting: Beat the cream cheese until fluffy using a mixer. Add granulated sugar and vanilla extract, mixing until smooth. Gently fold in the thawed Cool Whip to create a light, creamy frosting. Place in the refrigerator to chill until ready to use.
- Frost the Cake: Spread the cream cheese frosting evenly over the fully cooled cake. Return to the refrigerator to chill and set the frosting.
- Prepare Guava Glaze: In a saucepan, bring 2 1/2 cups of guava juice and 1/2 cup sugar to a low boil over medium heat. In a separate bowl, mix the cornstarch with water to create a slurry. Slowly whisk the slurry into the boiling guava mixture.
- Thicken Glaze: Continue boiling and stirring the mixture for about one minute until it thickens to a glaze consistency. Remove from heat and allow to cool completely in the refrigerator.
- Glaze the Cake: Once the guava glaze has cooled, spread it evenly over the chilled cream cheese frosted cake.
- Garnish and Serve: Sprinkle sweetened coconut flakes on top of the glazed cake for added texture and tropical flavor. Refrigerate until ready to serve.
Notes
- For best results, use room temperature eggs and cream cheese to ensure smooth mixing and a creamy frosting.
- The cake can be made a day ahead to allow flavors to meld and the glaze to set perfectly.
- Toasting the coconut flakes before garnishing adds extra crunch and a deeper flavor.
- Guava nectar or juice can be found in international or specialty food stores, or substituted with pure guava juice for a more natural flavor.
- Keep the cake refrigerated to maintain the freshness of the cream cheese frosting and glaze.
Keywords: Hawaiian cake, guava cake, tropical dessert, cream cheese frosting, guava glaze, coconut flakes, strawberry cake mix
