Decadent Hawaiian Guava Cake
Savor tropical flavors with this Hawaiian Guava Cake featuring guava nectar, creamy cheese layer, and coconut flakes for a lush, refreshing dessert experience.
Equipment
- 1 mixer
- 1 baking dish 13 x 9 inch
- 1 saucepan
- 1 cooling rack
Ingredients
- 1 box Strawberry Cake Mix
- 1 cup Guava Nectar or Guava Juice
- 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
- 1/2 cup Granulated Sugar
- 2 tbsp Cornstarch
- 1/4 cup Water
- 1 cup Sweetened Coconut Flakes for garnish (optional)
Instructions
- Preheat oven to 350°F and grease a 13 x 9 inch baking dish with vegetable spray.
- Combine strawberry cake mix, guava nectar, eggs, and melted coconut oil in a mixer. Blend on low for 30 seconds, scrape sides, then beat on medium-high for 2 minutes.
- Pour batter into prepared pan and bake for 24 to 26 minutes, or until a toothpick inserted comes out clean.
- Cool cake completely on a wire rack.
- Beat cream cheese until fluffy, then add sugar and vanilla extract and mix. Gently fold in thawed Cool Whip and refrigerate until needed.
- Spread cream cheese mixture evenly over cooled cake and chill to set.
- For guava gel, bring 2 1/2 cups guava nectar and sugar to a low boil in a saucepan.
- Mix cornstarch with water to form a slurry, then whisk into the boiling guava mixture.
- Boil for one minute until thickened, then cool the gel in the refrigerator.
- Spread cooled guava gel evenly over the cream cheese layer on the cake.
- Refrigerate until serving and garnish with sweetened coconut flakes if desired.
Notes
- Use guava nectar for a sweeter flavor, or guava juice for a lighter taste.
- Store leftovers covered in the refrigerator for up to 3 days.
- Optional toasted coconut flakes add extra texture and flavor.
- Ensure cream cheese is fully softened for a smooth layer.