Decadent Hawaiian Guava Cake Recipe

Introduction

Experience a tropical delight with this Decadent Hawaiian Guava Cake. Combining the sweetness of strawberry cake with luscious guava flavors and creamy layers, this dessert is a true 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 (175°C) and coat a 13 x 9-inch baking dish with vegetable spray to prevent sticking.
2. Step 2: In a mixer, combine the strawberry cake mix, 1 cup guava nectar or guava juice, eggs, and melted coconut oil. Mix on low speed for 30 seconds, then scrape the bowl and beat on medium-high for 2 minutes until smooth.
3. Step 3: Pour the batter into the prepared baking pan. Bake for 24 to 26 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and transfer to a wire rack to cool completely.
4. Step 4: Meanwhile, beat the cream cheese until fluffy. Add 1/2 cup granulated sugar and vanilla extract, mixing well. Gently fold in the thawed Cool Whip. Refrigerate this mixture until ready to use.
5. Step 5: Once the cake is fully cooled, spread the cream cheese mixture evenly over the top. Chill the cake in the refrigerator to set the layer.
6. Step 6: To make the guava glaze, combine 2 1/2 cups guava nectar or juice with 1/2 cup granulated sugar in a saucepan. Bring to a low boil over medium heat.
7. Step 7: In a small bowl, mix cornstarch and water to create a slurry. Slowly whisk this into the boiling guava mixture, stirring constantly.
8. Step 8: Continue boiling the mixture for 1 minute until it thickens. Remove from heat and let cool completely in the refrigerator.
9. Step 9: When the guava gel is cool, spread it evenly over the cream cheese layer on the cake.
10. Step 10: Refrigerate the finished cake until ready to serve. Just before serving, sprinkle sweetened coconut flakes over the top for a tropical garnish.

Tips & Variations

• Use fresh guava nectar for the best tropical flavor, or substitute with guava juice if needed.
• For a dairy-free option, replace cream cheese and Cool Whip with plant-based alternatives.
• To add texture, incorporate chopped macadamia nuts either into the batter or as a garnish.
• If you prefer a stronger guava flavor, brush the baked cake with additional guava juice before spreading the cream cheese mixture.

Storage

Store the cake covered in the refrigerator for up to 3 days to maintain freshness and texture. When ready to serve, let it sit at room temperature for 10-15 minutes for easier slicing. This cake is best enjoyed chilled and should not be frozen, as the creamy layers may separate upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, this cake can be prepared a day in advance. Just finish assembling and refrigerate until serving to allow the flavors to meld beautifully.

What if I can’t find guava nectar?

You can substitute guava nectar with guava juice or even a mix of guava juice and pineapple juice for a similar tropical taste. Just make sure it is sweetened to maintain the intended flavor balance.

Decadent Hawaiian Guava Cake Recipe

Pin Recipe

Print Recipe

★★★★★

4.5 from 80 reviews

This Decadent Hawaiian Guava Cake is a tropical delight combining the sweet and floral flavors of guava with a luscious strawberry cake base. Topped with a smooth cream cheese and cool whip frosting and glazed with a homemade guava gel, this cake captures the essence of paradise in every bite. Finished with toasted coconut flakes for a crunchy garnish, it’s a perfect dessert for special occasions or an island-inspired treat.

• Author: luca
• Prep Time: 20 minutes
• Cook Time: 26 minutes
• Total Time: 1 hour 10 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Hawaiian

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

Instructions

1. Preheat and prepare pan: Preheat your oven to 350°F (175°C) and spray a 13 x 9 inch baking dish with vegetable spray to prevent sticking.
2. Make the cake batter: In a mixer, combine the strawberry cake mix, 1 cup guava nectar or juice, three room-temperature eggs, and melted coconut oil. Mix on low speed for 30 seconds, then scrape down the bowl and beat on medium-high for 2 minutes until fully blended.
3. Bake the cake: Pour the batter into the prepared baking dish and bake in the preheated oven for 24 to 26 minutes. Test doneness by inserting a toothpick in the center; it should come out clean.
4. Cool the cake: Transfer the baked cake onto a wire rack and allow it to cool completely before frosting.
5. Prepare cream cheese frosting: Beat the room-temperature cream cheese until fluffy. Gradually add 1/2 cup sugar and 1 teaspoon vanilla extract, mixing well. Gently fold in the thawed cool whip until smooth and combined. Refrigerate until ready to use.
6. Frost the cake: Spread the cream cheese mixture evenly over the fully cooled cake. Place the cake in the refrigerator to chill and set the frosting.
7. Make the guava glaze: In a saucepan, bring 2 1/2 cups guava nectar or juice and 1/2 cup sugar to a low boil. Meanwhile, create a slurry by mixing 2 tablespoons cornstarch with 1/4 cup water. Whisk the slurry gradually into the boiling guava mixture.
8. Thicken the glaze: Continue boiling the mixture for about one minute until it thickens into a gel-like consistency. Remove from heat and let it cool thoroughly in the refrigerator.
9. Glaze the cake: Once the guava gel is cooled, spread it evenly over the cream cheese layer atop the cake.
10. Finish and garnish: Refrigerate the fully assembled cake until serving. Just before serving, sprinkle the top with sweetened coconut flakes for added texture and flavor.

Notes

• Use room temperature eggs and cream cheese for the best mixing results.
• Check the cake at 24 minutes to avoid overbaking; ovens may vary.
• The guava glaze must be cooled before glazing to prevent melting the frosting.
• Sweetened coconut flakes can be toasted lightly for extra crunch and flavor.
• This cake can be stored covered in the refrigerator for up to 3 days.

Keywords: Hawaiian guava cake, strawberry cake, guava glaze, tropical dessert, cream cheese frosting, guava nectar cake