Description
This Decadent Hawaiian Guava Cake is a tropical delight featuring a moist strawberry cake infused with guava nectar, topped with a creamy cream cheese and Cool Whip layer, and finished with a luscious guava glaze and toasted coconut flakes for a perfect slice of paradise.
Ingredients
Scale
Cake Batter
- 1 box Strawberry Cake Mix
- 1 cup Guava Nectar or Guava Juice
- 3 large Eggs (Room temperature)
- 1/2 cup Coconut Oil (Melted)
Cream Cheese Topping
- 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
- Preheat Oven: Preheat the oven to 350°F (175°C) and lightly coat a 13 x 9 inch baking dish with vegetable spray to prevent sticking.
- Prepare Batter: In a mixer, combine the strawberry cake mix, 1 cup guava nectar or juice, eggs, and melted coconut oil. Mix on low speed for 30 seconds to combine, then scrape down the sides and beat on medium-high speed for 2 minutes for a smooth batter.
- Bake Cake: Pour the prepared batter evenly into the baking pan and bake in the preheated oven for 24 to 26 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
- Cool Cake: Remove the cake from the oven and place it on a wire rack. Allow it to cool completely before adding the toppings.
- Make Cream Cheese Topping: Beat the cream cheese until fluffy. Add the granulated sugar and vanilla extract, mixing until smooth. Gently fold in the thawed Cool Whip. Refrigerate this mixture until ready to use.
- Apply Cream Cheese Layer: Once the cake is fully cooled, spread the cream cheese mixture evenly over the top. Place the cake back into the refrigerator to chill and set.
- Prepare Guava Glaze: In a saucepan, bring 2 1/2 cups guava juice and 1/2 cup sugar to a low boil. In a small bowl, create a slurry by mixing cornstarch with water until smooth. Gradually whisk the slurry into the boiling guava mixture.
- Thicken Glaze: Continue to cook the glaze, stirring constantly, and boil for 1 minute until it thickens. Remove from heat and cool the glaze in the refrigerator.
- Glaze the Cake: Once the glaze is cooled, spread it evenly over the cream cheese layer on the cake.
- Garnish and Chill: Sprinkle sweetened coconut flakes on top for garnish and refrigerate the cake until ready to serve.
Notes
- Ensure eggs and cream cheese are at room temperature to achieve a smooth batter and topping.
- Check the cake early with a toothpick to avoid overbaking; baking times may vary slightly depending on your oven.
- The guava glaze should be thick but pourable; adjust cornstarch amount slightly if needed depending on juice consistency.
- For extra flavor, lightly toast the coconut flakes before garnishing.
- Store the cake covered in the refrigerator and consume within 3-4 days for best freshness.
