Description
Experience a tropical twist with this Tantalizing Hawaiian Guava Cake, featuring a moist strawberry-flavored cake layered with creamy cheese and topped with a luscious guava glaze and toasted coconut flakes. Perfect for a sunny dessert adventure that combines sweet, fruity, and creamy flavors in every bite.
Ingredients
Scale
Cake
- 15 oz Strawberry Cake Mix
- 1.5 cups Guava Nectar/Juice (Kern’s, Jumex, or Goya recommended)
- 3 large Eggs, room temperature
- 1/3 cup Coconut Oil (liquid form)
Cream Cheese Layer
- 10 oz Cream Cheese, room temperature
- 1/2 cup Granulated Sugar
- 1 teaspoon Vanilla Extract
- 8 oz Cool Whip, thawed
Guava Glaze
- 1.5 cups Guava Nectar (separate from cake batter)
- 1/2 cup Granulated Sugar
- 4 tablespoons Cornstarch
- 3 tablespoons Water
Topping
- 4 tablespoons Coconut Flakes (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a 13 x 9 inch baking dish with non-stick spray to ensure easy removal of the cake after baking.
- Mix Cake Batter: In a mixer, combine the strawberry cake mix, guava nectar, eggs, and liquid coconut oil. Mix on low speed for about 30 seconds to combine, then scrape down the sides of the bowl. Increase speed to medium-high and beat for 2 minutes until smooth and well incorporated.
- Bake the Cake: Pour the batter evenly into the prepared baking dish. Place in the preheated oven and bake for 24-26 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool completely.
- Prepare Cream Cheese Layer: While the cake is cooling, beat the cream cheese with 1/2 cup granulated sugar and vanilla extract until fluffy and smooth. Gently fold in the thawed Cool Whip until combined. Refrigerate this mixture until the cake is fully cooled.
- Make Guava Glaze: In a saucepan, bring the guava nectar and 1/2 cup granulated sugar to a boil. In a small bowl, mix the cornstarch with water to create a slurry. Stir the slurry into the boiling guava mixture and cook for 1-2 minutes until thickened. Remove from heat and chill in the refrigerator until set but still spreadable.
- Assemble the Cake: Spread the chilled cream cheese mixture evenly over the cooled cake layer. Place in the refrigerator for about 30 minutes to allow it to set properly.
- Finish with Guava Glaze and Topping: Pour the chilled guava glaze on top of the cream cheese layer, smoothing it evenly. Sprinkle coconut flakes over the glaze for added texture and flavor, if desired. Chill the assembled cake until ready to serve.
Notes
- Ensure eggs and cream cheese are at room temperature to achieve a smooth batter and cream cheese layer.
- Use canned guava nectar or juice brands like Kern’s, Jumex, or Goya for authentic tropical flavor.
- Cooling each layer thoroughly before assembling prevents melting and ensures clean layers.
- Optional coconut flakes add texture and the signature tropical taste; they can be toasted for a richer flavor.
- Store leftovers covered in the refrigerator; consume within 3-4 days for best freshness.
