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Decadent Hawaiian Guava Cake Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://lucabites.com/decadent-hawaiian-guava-cake-recipe/