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Decadent Hawaiian Guava Cake: A Slice of Paradise

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3.8 from 71 reviews

Experience a taste of paradise with this Decadent Hawaiian Guava Cake, a luscious dessert featuring vibrant guava nectar and coconut flavors combined with a strawberry cake base. Perfectly layered with a creamy cream cheese mixture and topped with a glossy guava gel and toasted coconut flakes, this cake is an irresistible tropical treat.

Ingredients

Scale

For the Cake

  • 1 box Strawberry Cake Mix
  • 1 cup Guava Nectar or Guava Juice
  • 3 large Eggs, room temperature
  • 1/2 cup Coconut Oil, melted

For the Cream Cheese Layer

  • 8 oz Cream Cheese, room temperature
  • 1/2 cup Granulated Sugar
  • 1 tsp Vanilla Extract
  • 8 oz Cool Whip, thawed

For the Guava Gel

  • 2 1/2 cups Guava Nectar or Guava Juice
  • 1/2 cup Granulated Sugar
  • 2 tbsp Cornstarch
  • 1/4 cup Water (for slurry)

Optional Topping

  • 1 cup Sweetened Coconut Flakes (for garnish)

Instructions

  1. Prepare the Oven and Pan: Preheat your oven to 350°F (175°C) and grease a 13 x 9-inch baking dish with vegetable spray to prevent sticking.
  2. Mix Cake Batter: In a mixer, combine the strawberry cake mix, guava nectar or juice, eggs, and melted coconut oil. Start mixing on low speed for about 30 seconds to combine the ingredients, then scrape down the bowl sides and increase to medium-high speed. Beat for 2 minutes to create a smooth batter.
  3. Bake the Cake: Pour the batter evenly into the prepared baking pan. Bake in the preheated oven for 24 to 26 minutes. Check doneness by inserting a toothpick in the center; it should come out clean.
  4. Cool the Cake: Remove the cake from the oven and transfer the pan to a wire cooling rack. Allow the cake to cool completely before adding any layers.
  5. Prepare the Cream Cheese Layer: Using a mixer, beat the cream cheese until light and fluffy. Gradually add the sugar and vanilla extract, blending until smooth. Carefully fold in the thawed Cool Whip until fully incorporated. Chill this cream cheese mixture in the refrigerator until ready to use.
  6. Apply Cream Cheese Layer: Evenly spread the chilled cream cheese mixture over the fully cooled cake. Return the cake to the refrigerator to chill and set while you prepare the guava gel.
  7. Make the Guava Gel: In a saucepan, combine 2 1/2 cups of guava nectar or juice with the granulated sugar and bring to a gentle boil over low heat. In a separate small bowl, mix the cornstarch with water to create a smooth slurry.
  8. Thicken the Guava Gel: Whisk the slurry into the boiling guava mixture. Continue boiling for 1 minute, stirring constantly until thickened. Remove from heat and place in the refrigerator to cool completely.
  9. Glaze the Cake: Once the guava gel is fully cooled, spread it evenly over the cream cheese layer on the cake. This glossy glaze adds vibrant flavor and a beautiful finish.
  10. Chill and Garnish: Refrigerate the cake until ready to serve to allow all layers to set. Just before serving, sprinkle the top with sweetened coconut flakes for added texture and tropical flair.

Notes

  • Ensure all ingredients, especially eggs and cream cheese, are at room temperature for optimal mixing and texture.
  • This cake benefits from chilling time, which allows the flavors to meld beautifully; prepare ahead if possible.
  • Can be stored in the refrigerator for up to 3 days, tightly covered to maintain freshness.
  • For a gluten-free option, substitute the cake mix with a gluten-free strawberry cake mix.
  • Use fresh or frozen guava nectar/juice if available for the best authentic flavor.

Find it online: https://yumfoodusa.com/decadent-hawaiian-guava-cake-a-slice-of-paradise/