Print

Hawaiian Guava Cake: A Tropical Escape in Every Slice Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 41 reviews

Experience a tropical escape with this Hawaiian Guava Cake, featuring a moist strawberry guava-flavored base layered with a creamy cheese topping and a luscious guava gel finish.

Ingredients

Units Scale

Cake

  • 1 box Strawberry Cake Mix (substitute with a gluten-free cake mix for a gluten-free option)
  • 1 cup Guava Nectar or Guava Juice (use any brand for authenticity)
  • 3 large Eggs (room temperature; can replace with 1/4 cup unsweetened applesauce or a flax egg for an egg-free version)
  • 1/2 cup Coconut Oil (melted; can replace with neutral vegetable oil)

Cream Cheese Layer

  • 8 oz Cream Cheese (room temperature; dairy-free cream cheese can be used for a dairy-free option)
  • 1/2 cup Granulated Sugar (for cream cheese layer, add another 1/2 cup for the guava gel)
  • 1 tsp Vanilla Extract (using pure vanilla extract yields the best results)
  • 8 oz Cool Whip (thawed; homemade whipped cream also works well)

Guava Gel

  • 2 tbsp Cornstarch (acts as a thickener for the guava gel; arrowroot powder can be used as an alternative)
  • 1/4 cup Water (combined with cornstarch to create a slurry for the gel)
  • 1/2 cup Granulated Sugar (additional for the guava gel)
  • 1/2 cup Guava Juice (for the guava gel; inferred from directions)

Optional Topping

  • 1 cup Sweetened Coconut Flakes (optional; can be omitted or replaced with unsweetened flakes)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 13 x 9-inch baking dish with vegetable spray.
  2. Make Cake Batter: In a large mixing bowl, combine the Strawberry Cake Mix, Guava Juice, three room-temperature eggs, and melted Coconut Oil. Use an electric mixer to blend on low for 30 seconds, then increase to medium-high for 2 minutes.
  3. Bake Cake: Pour the batter into the prepared baking pan and spread it evenly. Bake for 24-26 minutes, or until a toothpick inserted comes out clean or with a few dry crumbs.
  4. Cool Cake: Once baked, let the cake cool in the pan for about 10 minutes. Transfer to a wire rack to cool completely.
  5. Prepare Cream Cheese Layer: Beat the room temperature Cream Cheese until light and fluffy. Gradually blend in the granulated sugar and vanilla extract, followed by the thawed Cool Whip.
  6. Spread Cream Cheese Layer and Chill: Spread the cream cheese mixture evenly over the cooled cake. Chill in the refrigerator for at least 30 minutes.
  7. Make Guava Gel: In a small saucepan, combine Guava Juice and the additional sugar, bringing it to a low boil. Mix the cornstarch with ¼ cup of water to create a slurry. Whisk into the boiling mixture and allow it to thicken for about 1 minute.
  8. Cool and Pour Guava Gel: Remove from heat and let the guava gel cool slightly. Pour it over the chilled cream cheese layer on the cake.
  9. Final Chill and Garnish: Return the cake to the refrigerator to chill for at least 1 hour before serving. Optionally, sprinkle sweetened coconut flakes on top before serving.

Notes

  • Substitute gluten-free cake mix for a gluten-free option.
  • Replace eggs with ¼ cup unsweetened applesauce or a flax egg for an egg-free version.
  • Use dairy-free cream cheese for a dairy-free option.
  • Arrowroot powder can replace cornstarch for thickening the guava gel.
  • Homemade whipped cream can be used instead of Cool Whip.
  • Sweetened coconut flakes on top are optional and can be replaced with unsweetened flakes or omitted.

Find it online: https://yumfoodusa.com/hawaiian-guava-cake-a-tropical-escape-in-every-slice-recipe/