Decadent Hawaiian Guava Cake Recipe

Introduction

Experience a tropical delight with this Decadent Hawaiian Guava Cake. Combining fruity guava flavors with creamy frosting and a hint of coconut, it’s a slice of paradise perfect for any occasion.

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 your oven to 350°F and grease a 13 x 9-inch baking dish 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 down the sides, then beat on medium-high for 2 minutes until smooth.
3. Step 3: Pour the batter into the prepared pan and bake for 24 to 26 minutes. Check doneness by inserting a toothpick into 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 sugar and vanilla extract, mixing well. Gently fold in the thawed Cool Whip. Refrigerate this mixture until ready to use.
6. Step 6: Once the cake is cool, spread the cream cheese frosting evenly over the top. Chill the cake to let the frosting set.
7. Step 7: For the guava glaze, bring 2 1/2 cups guava nectar and 1/2 cup sugar to a low boil in a saucepan.
8. Step 8: Mix cornstarch and water to create a slurry, then whisk it into the boiling guava mixture.
9. Step 9: Boil the mixture for 1 minute until thickened, then remove from heat and cool in the refrigerator.
10. Step 10: Spread the cooled guava glaze evenly over the chilled cream cheese layer.
11. Step 11: Refrigerate the cake until ready to serve. Just before serving, garnish with sweetened coconut flakes for a tropical finish.

Tips & Variations

• Use fresh guava juice for a more natural flavor if available, or substitute with passion fruit juice for a different tropical twist.
• Toast the coconut flakes lightly before garnishing to add extra crunch and depth of flavor.
• Allow the cake to chill for several hours or overnight for best flavor melding and texture.

Storage

Store the cake covered in the refrigerator for up to 3 days. To reheat, let it come to room temperature for about 20 minutes; avoid microwaving to preserve texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, this cake actually benefits from resting in the refrigerator for several hours or overnight. This allows the flavors to meld and the glaze to set perfectly.

What if I can’t find guava nectar or juice?

If guava nectar or juice isn’t available, you can substitute with other tropical juices like passion fruit, mango, or pineapple, though the flavor will vary slightly.

Decadent Hawaiian Guava Cake Recipe

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★★★★★

4.6 from 94 reviews

• Author: Simon
• Total Time: 1 hour 15 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

This Decadent Hawaiian Guava Cake combines the tropical sweetness of guava nectar with a moist strawberry-flavored cake base. Topped with a creamy, fluffy cream cheese and Cool Whip layer and finished with a glistening guava glaze and toasted coconut flakes, it delivers a delicious slice of paradise perfect for any occasion.

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Ingredients

Scale 1x2x3x

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 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

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Instructions

1. Prepare Baking Dish: Preheat the oven to 350°F (175°C) and coat a 13 x 9-inch baking dish with vegetable spray to prevent sticking.
2. Make Cake Batter: In a mixer bowl, combine the strawberry cake mix, 1 cup guava nectar or juice, eggs, and melted coconut oil. Blend on low speed for 30 seconds, scrape down the sides, then beat on medium-high for 2 minutes until the batter is smooth and well incorporated.
3. Bake Cake: Pour the prepared batter evenly into the greased baking pan. Bake in the preheated oven for 24 to 26 minutes. Test doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.
4. Cool Cake: Once baked, transfer the cake to a wire rack and allow it to cool completely before frosting.
5. Prepare Cream Cheese Frosting: Beat cream cheese in a mixing bowl until fluffy. Add granulated sugar and vanilla extract, mixing until smooth. Gently fold in the thawed Cool Whip until fully combined. Refrigerate this mixture until ready to use.
6. Frost Cake: Spread the cream cheese and Cool Whip mixture evenly over the completely cooled cake. Place the cake in the refrigerator to set the frosting.
7. Make Guava Glaze: In a saucepan, combine 2 1/2 cups guava nectar or juice with 1/2 cup granulated sugar. Bring to a low boil over medium heat. In a small bowl, mix cornstarch and water to form a slurry, then slowly whisk into the boiling guava mixture.
8. Thicken Glaze: Continue to boil the mixture, stirring constantly, for about one minute until the glaze thickens. Remove from heat and allow it to cool in the refrigerator until it is cold but still spreadable.
9. Glaze the Cake: Once the glaze is chilled, spread it evenly over the cream cheese layer on the cake.
10. Final Chill and Garnish: Refrigerate the assembled cake until ready to serve. Just before serving, sprinkle the top with sweetened coconut flakes for a tropical crunch and beautiful presentation.

Notes

• Make sure the cream cheese and eggs are at room temperature for smoother mixing and better texture.
• The guava nectar choice will affect the flavor intensity; choose a good-quality nectar or juice for the best taste.
• The coconut flakes can be toasted for a nuttier flavor before garnishing.
• This cake is best served chilled and can be stored in the refrigerator for up to 3 days.
• If Cool Whip is unavailable, whipped heavy cream can be used as a substitute.

• Prep Time: 15 minutes
• Cook Time: 26 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Hawaiian

Keywords: Hawaiian cake, guava cake, tropical dessert, strawberry cake mix, cream cheese frosting, guava glaze, coconut topping