Hawaiian Guava Cake: A Tropical Delight Recipe

Introduction

Hawaiian Guava Cake is a delightful tropical treat that brings the flavors of the islands right to your table. Moist, fruity, and topped with a luscious guava glaze, this cake is perfect for any occasion where you want a sweet escape.

Ingredients

• 1 Strawberry Cake Mix (15 oz)
• 1 ½ cups Guava Nectar or Guava Juice (Kern’s, Jumex, or Goya)
• 3 eggs (room temperature)
• ⅓ cup Coconut Oil (liquid)
• 10 oz Cream Cheese (room temperature)
• ½ cup granulated sugar
• 1 teaspoon Vanilla extract
• 8 oz Cool Whip (thawed)
• 2 ½ cups Guava Nectar or Guava Juice (Pink is better)
• ½ cup granulated sugar
• 4 tablespoons Cornstarch
• 3 tablespoons Water
• 4 tablespoons sweetened Coconut Flakes (to garnish, optional)

Instructions

1. Step 1: Preheat the oven to 350°F, and coat a 13 x 9 baking dish with vegetable spray.
2. Step 2: In a mixer, combine the cake mix, 1 ½ cups guava nectar or juice, eggs, and coconut oil. Blend on low for 30 seconds, scrape the bowl, then beat on medium-high for 2 minutes.
3. Step 3: Pour the batter into the prepared pan and bake for 24-26 minutes, until the edges turn light golden and a toothpick inserted into the center comes out clean or with a few crumbs.
4. Step 4: Remove the cake from the oven and transfer it to a wire cooling rack to cool completely.
5. Step 5: Beat the cream cheese in a mixer until fluffy. Add ½ cup sugar and vanilla extract, mixing well. Gently fold in the thawed Cool Whip and refrigerate until ready to use.
6. Step 6: Once the cake has cooled, spread the cream cheese mixture evenly over the top. Place the cake in the refrigerator or freezer until the cream cheese layer sets.
7. Step 7: In a medium saucepan, bring 2 ½ cups guava nectar or juice and ½ cup sugar to a low boil over medium heat for 2 minutes. Make a slurry by mixing cornstarch and water. Remove the guava mixture from heat and whisk in the slurry.
8. Step 8: Return the mixture to heat, bring to a low boil, and boil for 1 minute until thickened. Allow it to cool in the refrigerator.
9. Step 9: Gently spread the cooled guava glaze over the cream cheese layer on the cake. Garnish with sweetened coconut flakes if desired.

Tips & Variations

• For a richer coconut flavor, toast the coconut flakes before garnishing the cake.
• Substitute guava nectar with fresh guava juice if available for a more natural taste.
• Use a silicone spatula to fold in the Cool Whip to keep the cream cheese mixture light and airy.
• If you prefer a less sweet cake, reduce the sugar in the cream cheese mixture by a quarter cup.

Storage

Store the cake covered in the refrigerator for up to 3 days to keep the cream cheese and guava glaze fresh. For longer storage, you can freeze the cake tightly wrapped for up to 1 month. Thaw in the refrigerator before serving. When reheating, enjoy it chilled or at room temperature; warming is not recommended as it can affect the glaze and cream cheese texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cake mix instead of strawberry?

While strawberry cake mix complements the guava flavor well, you can substitute with white or yellow cake mix if preferred. The flavor will be slightly different but still delicious.

Is it necessary to use room temperature eggs and cream cheese?

Yes, using room temperature eggs and cream cheese helps achieve a smoother batter and cream cheese mixture, ensuring better texture and easier mixing.

Hawaiian Guava Cake: A Tropical Delight Recipe

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4.5 from 90 reviews

This Hawaiian Guava Cake is a delightful tropical treat featuring a moist strawberry-flavored cake infused with guava juice, topped with a creamy cream cheese layer and a luscious guava glaze. The cake combines the refreshing taste of guava nectar with a light coconut hint, creating a perfect balance of sweetness and tropical flavor ideal for any occasion.

• Author: Dylan
• Prep Time: 20 minutes
• Cook Time: 26 minutes
• Total Time: 1 hour 30 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Hawaiian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cake

• 1 Strawberry Cake Mix (15 oz)
• 1 ½ cups Guava Nectar or Guava Juice (Kern’s, Jumex, or Goya)
• 3 eggs (room temperature)
• ⅓ cup Coconut Oil (liquid)

Cream Cheese Topping

• 10 oz Cream Cheese (room temperature)
• ½ cup granulated sugar
• 1 teaspoon Vanilla extract
• 8 oz Cool Whip (thawed)

Guava Glaze

• 2 ½ cups Guava Nectar or Guava Juice (Pink is better)
• ½ cup granulated sugar
• 4 tablespoons Cornstarch
• 3 tablespoons Water

Garnish

• 4 tablespoons sweetened Coconut Flakes (optional)

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and coat a 13 x 9 inch baking dish with vegetable spray to prevent sticking.
2. Mix Cake Batter: In a mixer, combine the strawberry cake mix, 1 ½ cups of guava nectar or juice, eggs, and liquid coconut oil. Blend for 30 seconds on low speed, scrape down the sides of the bowl, then beat for 2 minutes on medium-high speed until fully combined and smooth.
3. Bake the Cake: Pour the batter evenly into the prepared pan. Bake in the preheated oven for 24-26 minutes until the edges turn light golden. Test doneness with a toothpick; it should come out clean or with only a few crumbs attached.
4. Cool the Cake: Remove the pan from the oven and transfer it to a wire cooling rack. Allow the cake to cool completely before proceeding to the next step.
5. Prepare Cream Cheese Topping: Using a mixer, beat the cream cheese until fluffy. Add the sugar and vanilla extract, mixing well to combine. Gently fold in the thawed Cool Whip until smooth. Refrigerate this mixture until ready to use.
6. Apply Cream Cheese Layer: Once the cake has cooled completely, spread the cream cheese mixture evenly over the surface. Place the cake in the refrigerator or freezer briefly until the topping sets firmly.
7. Make Guava Glaze: In a medium saucepan, bring 2 ½ cups of guava nectar or juice and ½ cup sugar to a low boil over medium heat, letting it cook for about 2 minutes. Meanwhile, create a slurry by combining cornstarch and water. Remove the guava mixture from heat and whisk in the cornstarch slurry until smooth.
8. Thicken the Glaze: Return the saucepan to medium heat and bring the mixture back to a low boil. Boil gently for 1 minute to thicken the glaze. Remove from heat and cool the glaze in the refrigerator until it’s no longer hot but still pourable.
9. Glaze the Cake: Spoon the cooled guava glaze over the set cream cheese layer, spreading it gently and evenly.
10. Garnish and Serve: Optionally, sprinkle sweetened coconut flakes over the top for a decorative tropical touch. Chill the cake before serving to allow flavors to meld.

Notes

• Use pink guava juice for a more vibrant color and authentic guava flavor in the glaze.
• Ensure cream cheese and eggs are at room temperature to achieve a smoother batter and topping.
• The cake is best served chilled to maintain the texture of the cream cheese topping and guava glaze.
• Sweetened coconut flakes add both flavor and decorative appeal but can be omitted if preferred.
• Store leftovers covered in the refrigerator for up to 3 days.

Keywords: Hawaiian guava cake, tropical cake, strawberry cake mix, guava nectar, cream cheese topping, guava glaze, coconut flakes