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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 minutes
Cook Time 35 minutes
Total Time 45 minutes
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
  1. Preheat your oven to 350°F (175°C).
  2. 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
  1. 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
  1. While the cake cools, prepare the glaze by mixing guava nectar, sugar, cornstarch, and water in a saucepan.
  2. Stir over medium heat until thickened, then allow it to cool slightly.
Garnishing
  1. Once the cake is completely cool, pour the glaze over the top and let it soak in.
  2. 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.