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Hawaiian Guava Cream Cake Escape

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4.2 from 67 reviews

Experience a taste of paradise with this Decadent Hawaiian Guava Cake, featuring vibrant guava and coconut flavors blended into a moist strawberry guava cake base with a creamy cheesecake layer and topped with a luscious guava gel glaze. This tropical dessert is perfect for any occasion craving a slice of island delight.

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 Baking Dish and Oven: Preheat your oven to 350°F (175°C) and lightly coat a 13 x 9 inch baking dish with vegetable spray to prevent sticking.
  2. Make 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 30 seconds to combine, then scrape down the sides and beat on medium-high for 2 minutes to ensure a smooth, well-incorporated batter.
  3. Bake the Cake: Pour the batter evenly into the prepared baking dish. Bake in the preheated oven for 24-26 minutes. Test for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs attached.
  4. Cool the Cake: Remove the cake from the oven and transfer it to a wire cooling rack. Let it cool completely before proceeding to the next step to prevent melting the cream cheese layer.
  5. Prepare Cream Cheese Layer: Beat the cream cheese in a bowl until fluffy. Add granulated sugar and vanilla extract, mixing until smooth. Gently fold in the thawed Cool Whip, creating a light and creamy frosting. Refrigerate until ready to spread.
  6. Apply Cream Cheese Layer: Once the cake is fully cooled, spread the cream cheese mixture evenly over the top. Place the cake in the refrigerator to chill and set this layer.
  7. Make Guava Gel: In a saucepan, bring 2 1/2 cups of Guava Nectar or Juice and sugar to a low boil over medium heat. In a small bowl, combine cornstarch and 1/4 cup water to form a smooth slurry. Gradually whisk the slurry into the simmering guava mixture, stirring continuously.
  8. Thicken Guava Gel: Continue to cook the mixture, stirring regularly, and allow it to boil for 1 minute until it thickens to a gel-like consistency. Remove from heat and transfer to a bowl to cool in the refrigerator.
  9. Glaze the Cake: When guava gel is cooled, spread it evenly over the chilled cream cheese layer to create a shiny, fruity glaze.
  10. Chill and Garnish: Refrigerate the glazed cake until ready to serve. Just before serving, garnish with sweetened coconut flakes if desired to add a crunchy tropical finish.

Notes

  • For optimal texture and results, ensure all ingredients such as eggs and cream cheese are at room temperature before starting.
  • This cake can be made ahead and refrigerated, allowing the flavors to meld beautifully for an even richer taste.
  • Use a 13 x 9 inch baking dish to ensure even baking and correct thickness of the cake.
  • The cake’s preparation includes baking followed by refrigeration steps, so allow sufficient cooling and chilling times.
  • Sweetened coconut flakes can be toasted lightly to enhance flavor and crunch before garnishing.

Find it online: https://yumfoodusa.com/hawaiian-guava-cream-cake-escape/