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Decadent Hawaiian Guava Cake: A Slice of Paradise Recipe

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Experience a taste of paradise with this Decadent Hawaiian Guava Cake, a delightful dessert showcasing vibrant guava and coconut flavors. A moist strawberry cake base infused with guava nectar, topped with a smooth and creamy cream cheese layer, finished with a glossy homemade guava glaze, and optionally garnished with sweet coconut flakes for an authentic island touch.

  • Author: Zara
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 12 slices
  • Category: Desserts
  • Method: Baking
  • Cuisine: Hawaiian

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

  1. Prepare the Oven and Pan: Preheat the oven to 350°F (175°C). Grease a 13 x 9-inch baking dish with vegetable spray to prevent sticking.
  2. Make the Cake Batter: In a mixer, combine the strawberry cake mix, guava nectar, eggs, and melted coconut oil. Mix on low speed for 30 seconds, then scrape down the sides and beat on medium-high speed for 2 minutes to ensure a smooth batter.
  3. Bake the Cake: Pour the batter evenly into the prepared baking dish. Place in the oven and bake for 24 to 26 minutes. Test doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.
  4. Cool the Cake: Remove the cake from the oven and let it cool completely on a wire rack. This is important to prevent the cream cheese layer from melting.
  5. Prepare the Cream Cheese Layer: In a bowl, beat the cream cheese until fluffy. Add the granulated sugar and vanilla extract, mixing well. Carefully fold in the thawed Cool Whip until fully incorporated. Refrigerate the mixture until ready to apply.
  6. Spread the Cream Cheese Layer: Once the cake is fully cooled, spread the cream cheese mixture evenly over the top. Return the cake to the refrigerator to chill and set the layer.
  7. Make the Guava Gel: In a saucepan, bring 2 1/2 cups of guava nectar and sugar to a gentle boil over low heat. In a separate small bowl, mix the cornstarch with 1/4 cup water to create a slurry. Gradually whisk the slurry into the boiling guava mixture. Continue boiling and stirring for about one minute or until the glaze thickens.
  8. Cool the Guava Gel: Remove the saucepan from heat and let the guava gel cool completely in the refrigerator to prevent melting the cream cheese layer.
  9. Glaze the Cake: Once the guava gel is cool, spoon and spread it evenly over the chilled cream cheese layer on the cake.
  10. Final Chill and Garnish: Refrigerate the glazed cake until ready to serve. Before serving, optionally sprinkle sweetened coconut flakes on top for an added tropical flavor and texture.

Notes

  • Room temperature eggs and cream cheese help achieve a smoother batter and cream cheese layer.
  • Ensure the cake is completely cooled before adding the cream cheese layer to avoid melting.
  • The guava gel must be cooled fully before glazing to maintain the cream cheese integrity.
  • For a dairy-free version, substitute the cream cheese and Cool Whip with vegan alternatives.
  • Use fresh coconut flakes toasted lightly for enhanced flavor if preferred.

Find it online: https://zaracooking.com/decadent-hawaiian-guava-cake-a-slice-of-paradise-recipe/