Description
Experience a tropical delight with this Decadent Hawaiian Guava Cake, featuring a moist strawberry-guava batter layered with fluffy cream cheese and topped with a luscious guava gel and toasted coconut flakes. A perfect slice of paradise for any occasion!
Ingredients
For the Cake
- 1 box Strawberry Cake Mix
- 1 cup Guava Nectar or Guava Juice
- 3 large Eggs, room temperature
- 1/2 cup Coconut Oil, melted
For the Cream Cheese Layer
- 8 oz Cream Cheese, room temperature
- 1/2 cup Granulated Sugar
- 1 tsp Vanilla Extract
- 8 oz Cool Whip, thawed
For the Guava Gel
- 2 1/2 cups Guava Nectar or Guava Juice
- 1/2 cup Granulated Sugar
- 2 tbsp Cornstarch
- 1/4 cup Water (for slurry)
Optional Topping
- 1 cup Sweetened Coconut Flakes (for garnish)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and prepare a 13 x 9 inch baking dish by lightly coating it with vegetable spray to prevent sticking.
- Mix Cake Batter: In a mixer bowl, combine the strawberry cake mix, 1 cup guava nectar or juice, 3 eggs at room temperature, and 1/2 cup melted coconut oil. Mix on low speed for 30 seconds, then scrape down the bowl sides and beat on medium-high speed for 2 minutes until the batter is smooth and well combined.
- Bake the Cake: Pour the batter evenly into the prepared baking pan. Bake in the preheated oven for 24 to 26 minutes. Use a toothpick inserted into the center to check doneness; it should come out clean.
- Cool the Cake: Transfer the baked cake to a wire cooling rack and allow it to cool completely before adding any toppings or layers.
- Prepare Cream Cheese Layer: Beat 8 oz of cream cheese in a bowl until fluffy. Add 1/2 cup granulated sugar and 1 teaspoon vanilla extract, mixing until smooth. Gently fold in 8 oz thawed Cool Whip. Refrigerate this mixture until you are ready to spread it on the cake.
- Spread Cream Cheese Layer: Once the cake is fully cooled, evenly spread the cream cheese mixture over the top. Chill the cake in the refrigerator to allow the layer to set.
- Make Guava Gel: In a saucepan, combine 2 1/2 cups guava nectar or juice with 1/2 cup sugar. Bring this mixture to a low boil over medium heat. In a separate small bowl, mix 2 tablespoons cornstarch with 1/4 cup water to create a slurry. Slowly whisk the slurry into the boiling guava juice mixture. Continue boiling for about one minute until the glaze thickens.
- Cool Guava Gel: Remove the saucepan from heat and let the guava gel cool in the refrigerator until it is cool enough to spread without melting the cream cheese layer.
- Glaze the Cake: Spread the cooled guava gel evenly over the cream cheese layer on the cake. Return the cake to the refrigerator to chill and set all layers before serving.
- Optional Garnish: Just before serving, sprinkle 1 cup of sweetened coconut flakes over the top for added flavor and tropical flair.
Notes
- Ensure eggs and cream cheese are at room temperature to achieve the best batter and cream cheese layer texture.
- Do not overbake the cake to keep it moist and tender; check doneness with a toothpick.
- The guava gel must be cooled properly before glazing to prevent melting the cream cheese layer.
- If guava nectar is not available, guava juice can be used as a substitute with similar results.
- Store the cake refrigerated and consume within 3-4 days for optimal freshness.
- Prep Time: 20 minutes
- Cook Time: 26 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
