Description
Experience a tropical twist with this Tantalizing Hawaiian Guava Cake. Featuring a moist strawberry cake base infused with guava nectar and coconut oil, topped with a creamy cream cheese and Cool Whip layer, finished off with a luscious guava glaze and optional coconut flakes for added texture. Perfect for a refreshing dessert adventure that brings the flavors of Hawaii straight to your table.
Ingredients
Scale
Cake Base
- 15 oz Strawberry Cake Mix
- 1.5 cups Guava Nectar/Juice (Kern’s, Jumex, or Goya recommended)
- 3 large Eggs (room temperature)
- 1/3 cup Coconut Oil (liquid form)
Cream Cheese Layer
- 10 oz Cream Cheese (room temperature)
- 1/2 cup Granulated Sugar
- 1 teaspoon Vanilla Extract
- 8 oz Cool Whip (thawed)
Guava Glaze
- 1.5 cups Guava Nectar (for glaze, separate from cake batter)
- 1/2 cup Granulated Sugar
- 4 tablespoons Cornstarch
- 3 tablespoons Water
Optional Topping
- 4 tablespoons Coconut Flakes
Instructions
- Preheat and prepare baking dish: Preheat your oven to 350°F (175°C). Spray a 13 x 9 inch baking dish with non-stick spray to ensure easy removal and prevent sticking.
- Mix cake batter: In a mixing bowl, combine the strawberry cake mix, 1.5 cups guava nectar, eggs, and coconut oil. Use a mixer on low speed for about 30 seconds to incorporate the ingredients, then scrape down the sides of the bowl. Beat on medium-high speed for 2 minutes until the batter is smooth and well blended.
- Bake the cake: Pour the batter evenly into the prepared baking dish. Place in the oven and bake for 24 to 26 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool completely.
- Make the cream cheese layer: In a separate bowl, beat the room temperature cream cheese with 1/2 cup granulated sugar and vanilla extract until fluffy and smooth. Gently fold in the thawed Cool Whip to create a light and airy mixture. Refrigerate this mixture while the cake cools to ensure it stays cold and firm.
- Prepare the guava glaze: In a saucepan, combine 1.5 cups guava nectar and 1/2 cup granulated sugar. Bring to a boil over medium heat. In a small bowl, mix 4 tablespoons cornstarch with 3 tablespoons water to create a slurry. Slowly stir the slurry into the boiling nectar mixture. Continue to boil gently for 1-2 minutes until the glaze thickens. Remove from heat and chill in the refrigerator until cooled and slightly set.
- Assemble the cake: Once the cake is completely cool, spread the chilled cream cheese mixture evenly over the top. Place the cake in the refrigerator for about 30 minutes to help the layer set.
- Add the glaze and finish: After the cream cheese layer has set, spoon the chilled guava glaze evenly over the cake surface. Sprinkle with coconut flakes if desired for extra texture and flavor. Return the cake to the refrigerator until ready to serve, ensuring it is well chilled.
Notes
- For best results, use room temperature eggs and cream cheese to ensure smooth blending.
- If guava nectar is too thick, you can thin it slightly with water for the glaze.
- The coconut flakes add a lovely texture, but can be omitted if you prefer a smoother finish.
- This cake is best served chilled and can be stored covered in the refrigerator for up to 3 days.
- Allow frosting and glaze layers to fully set for clean slices when serving.
