Name: Decadent Hawaiian Guava Cake Recipe
Prep time: 20 min
Cook time: 26 min
Total time: 1 h 15 min
Cuisine: Hawaiian
Ingredients: 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); 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 (For glaze); 1/2 cup Granulated Sugar; 2 tbsp Cornstarch; 1/4 cup Water (For slurry); 1 cup Sweetened Coconut Flakes

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Introduction

This Decadent Hawaiian Guava Cake combines the tropical sweetness of guava with creamy layers and a moist strawberry cake base. It’s a vibrant dessert perfect for any occasion when you want a taste of the islands.

A slice of three-layer cake sits on a white plate with a silver fork beside it. The bottom layer is a thin, golden brown crust with a slightly crumbly texture. The middle layer is thick and spongey, bright pink in color with a moist look. Above this is a medium-thick white creamy layer that looks smooth and soft. The top layer is a shiny, translucent pink glaze spread evenly over the creamy layer. A small dollop of white cream with a pink candy decoration sits on top of the slice. In the background, the remaining cake is visible with a white creamy outer border and pink glaze on top, along with halved limes on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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)
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 (for glaze)
1/2 cup Granulated Sugar
2 tbsp Cornstarch
1/4 cup Water (for slurry)
1 cup Sweetened Coconut Flakes (for garnish)

Instructions

Step 1: Preheat the oven to 350°F and lightly coat a 13 x 9-inch baking dish with vegetable spray.
Step 2: 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, scrape the bowl sides, then beat on medium-high for 2 minutes.
Step 3: Pour the batter into the prepared pan and bake for 24 to 26 minutes. Check doneness by inserting a toothpick; it should come out clean.
Step 4: Remove the cake from the oven and transfer it to a wire rack to cool completely.
Step 5: Beat the cream cheese until fluffy. Add the 1/2 cup sugar and vanilla extract, then fold in the thawed cool whip gently. Refrigerate this mixture until ready to use.
Step 6: Spread the cream cheese mixture evenly over the cooled cake and place it back in the refrigerator to chill and set.
Step 7: To prepare the guava glaze, bring 2 1/2 cups guava nectar and 1/2 cup sugar to a low boil in a saucepan.
Step 8: In a small bowl, whisk together cornstarch and water to make a slurry. Gradually whisk this into the boiling juice mixture.
Step 9: Continue boiling for 1 minute or until the glaze thickens. Remove from heat and cool in the refrigerator.
Step 10: Once cool, spread the guava glaze evenly over the cream cheese layer on the cake.
Step 11: Refrigerate the finished cake until ready to serve. Just before serving, garnish with sweetened coconut flakes if desired.

Tips & Variations

Use room temperature eggs and cream cheese for a smoother batter and cream layer.
For extra tropical flavor, sprinkle chopped macadamia nuts along with the coconut flakes.
If guava nectar is unavailable, substitute with guava juice or a mix of pineapple juice and a little guava jam for flavor.

Storage

Store the cake covered in the refrigerator for up to 3 days. Keep it chilled to maintain the texture of the cream cheese layer and guava glaze. To serve, you can let it sit at room temperature for 10–15 minutes for softer slices.

How to Serve

A single slice of pink cake is shown on a white plate with a silver fork beside it, sitting on a white marbled surface. The cake has three layers: a light brown bottom crust layer, a thick soft pink middle layer with a spongy texture, and a thick white creamy layer above. The top is covered with a shiny pink glaze, decorated with a small white cream dollop and a thin pink decoration. In the background, the rest of the cake is visible with a missing slice, sitting on a white plate, and there are two halved green limes placed nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, this cake actually benefits from chilling overnight, which allows the flavors to meld and the layers to set properly.

Can I freeze the leftover cake?

Freezing is possible but may slightly affect the texture of the cream cheese and glaze layers. Wrap the cake tightly and consume within 1 month. Thaw overnight in the refrigerator before serving.