In the heart of tropical paradise lies a special treat: the Hawaiian Guava Cake. This sweet delight captures the essence of Hawaii with its fruity flavors and creamy texture. It’s easy to whip up and perfect for celebrations or just a cozy night at home.

Reasons to try it

You will love this recipe because it is not only delicious but also exceptionally quick to prepare. With just a few ingredients, you can create a cake that feels gourmet. It’s perfect for family brunches, special occasions, or even a simple weeknight dessert. Plus, kids absolutely adore the sweet flavors of guava and coconut, making it a family-approved choice.

Preparing Hawaiian Guava Cake

Making Hawaiian Guava Cake is a simple process that anyone can follow. Start by preheating your oven and preparing the cake batter with just a few easy steps. Here’s how it all comes together:

Ingredients:

1 box Strawberry Cake Mix
1 cup Guava Nectar or Guava Juice (for the batter; feel free to substitute with any tropical juice)
3 large Eggs (room temperature for smoother batter)
1/2 cup Coconut Oil (melted; vegetable oil can be used as a substitute)
8 oz Cream Cheese (room temperature for better mixing)
1/2 cup Granulated Sugar
1 tsp Vanilla Extract
2 1/2 cups Guava Nectar or Guava Juice (for the glaze)
1/2 cup Granulated Sugar (for glaze)
2 tbsp Cornstarch
1/4 cup Water (for slurry)
8 oz Cool Whip (thawed)
1 cup Sweetened Coconut Flakes (for garnish)

Directions:

Preparation: Preheat your oven to 350°F (175°C). In a large bowl, combine the strawberry cake mix, guava nectar or juice, eggs, coconut oil, cream cheese, sugar, and vanilla. Mix until well blended.
Baking: Pour the batter into a greased cake pan and bake for about 30-35 minutes or until a toothpick inserted in the center comes out clean.
Glazing: While the cake cools, prepare the glaze. In a saucepan, combine guava nectar, sugar, cornstarch, and water. Stir over medium heat until thickened, then let it cool slightly.
Garnishing: Once the cake is completely cool, pour the glaze over the top and let it soak in. Top with Cool Whip and sprinkle with sweetened coconut flakes.

How to serve Hawaiian Guava Cake

This Hawaiian Guava Cake is best served chilled. Slice it up and enjoy it on its own, or pair it with fresh fruit for an extra tropical touch. It also makes a lovely centerpiece for any dessert table.

How to store Hawaiian Guava Cake

If you have leftovers (which is rare!), store the Hawaiian Guava Cake in an airtight container in the refrigerator. It stays fresh for about 3-4 days. Just give it a quick chill before serving if it has been at room temperature.

Tips to make Hawaiian Guava Cake

Ensure all your ingredients, especially the cream cheese and eggs, are at room temperature for a smooth batter.
Feel free to adjust sweetness by using less sugar in the glaze if desired.
For a more intense guava flavor, use 100% guava juice instead of a mix.

Variations

You can try different cake mixes or tropical juices to mix things up. A pineapple or coconut cake mix could also add your own twist to this delightful dessert.

FAQs

Can I use fresh guava instead of guava nectar?

Yes, you can use fresh guava, but you’ll need to puree it and possibly add a bit of sugar to achieve the right sweetness.

What if I don’t have Cool Whip?

You can substitute Cool Whip with homemade whipped cream. Just whip heavy cream with a bit of sugar until soft peaks form.

How can I make this cake gluten-free?

You can use gluten-free cake mix instead of regular cake mix to make this recipe gluten-free. Just make sure all other ingredients are also gluten-free.

Hawaiian Guava Cake

A delightful tropical cake bursting with fruity guava flavor and creamy texture, perfect for celebrations or cozy nights.

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Prep Time 10

Cook Time 35

Total Time 45

Servings: 12 servings

Course: Dessert, Snack

Cuisine: Hawaiian, Tropical

Calories: 350

Ingredients Method Notes

Ingredients

For the Cake

1 box Strawberry Cake Mix
1 cup Guava Nectar or Guava Juice (for the batter) Feel free to substitute with any tropical juice
3 large Eggs Room temperature for smoother batter
1/2 cup Coconut Oil Melted; vegetable oil can be used as a substitute
8 oz Cream Cheese Room temperature for better mixing
1/2 cup Granulated Sugar
1 tsp Vanilla Extract

For the Glaze

2 1/2 cups Guava Nectar or Guava Juice
1/2 cup Granulated Sugar For glaze
2 tbsp Cornstarch
1/4 cup Water For slurry

For Garnish

8 oz Cool Whip Thawed
1 cup Sweetened Coconut Flakes For garnish

Method

Preparation

Preheat your oven to 350°F (175°C).
In a large bowl, combine the strawberry cake mix, guava nectar or juice, eggs, coconut oil, cream cheese, granulated sugar, and vanilla. Mix until well blended.

Baking

Pour the batter into a greased cake pan and bake for about 30-35 minutes or until a toothpick inserted in the center comes out clean.

Glazing

While the cake cools, prepare the glaze by mixing guava nectar, sugar, cornstarch, and water in a saucepan.
Stir over medium heat until thickened, then allow it to cool slightly.

Garnishing

Once the cake is completely cool, pour the glaze over the top and let it soak in.
Top with Cool Whip and sprinkle with sweetened coconut flakes.

Notes

Best served chilled. Store leftovers in an airtight container in the refrigerator for 3-4 days. Give it a quick chill before serving.