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–+ servings
Hawaiian Guava Cake

Delicious Hawaiian Guava Cake: Tropical Bliss in Every Bite

Experience the tropical delight of Hawaiian Guava Cake, blending strawberries and guava for a truly unforgettable dessert.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 1 hour 50 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Hawaiian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 box Strawberry Cake Mix Any strawberry cake mix works; this simplifies the preparation.
  • 3 cups Guava Nectar or Guava Juice 1 cup for batter, 2 ½ cups for glaze.
  • 3 large Eggs Room temperature.
  • ½ cup Coconut Oil Melted; feel free to substitute with vegetable oil.
For the Creamy Filling
  • 8 oz Cream Cheese Room temperature.
  • ½ cup Granulated Sugar For batter.
  • ½ cup Granulated Sugar For glaze.
  • 1 tsp Vanilla Extract Pure vanilla gives the best results.
For the Glaze and Topping
  • 2 tbsp Cornstarch Plus ¼ cup water for slurry.
  • 8 oz Cool Whip Thawed.
  • 1 cup Sweetened Coconut Flakes For garnish.

Equipment

  • 9x13-inch cake pan
  • Mixing bowls
  • hand mixer or whisk
  • Spatula
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch cake pan with cooking spray or coconut oil.
  2. In a large mixing bowl, combine the strawberry cake mix, 1 cup of guava juice, three large room-temperature eggs, and melted coconut oil until just combined.
  3. In a separate bowl, beat together cream cheese, ½ cup of granulated sugar, and vanilla extract until smooth and creamy.
  4. Gently fold the cream cheese mixture into the batter until well-blended yet light.
  5. Pour the batter into the prepared cake pan and bake for 25-30 minutes until a toothpick comes out clean.
  6. While the cake cools, combine 2½ cups of guava juice and ½ cup of granulated sugar in a saucepan over medium heat until slightly thickened.
  7. Slowly incorporate the cornstarch slurry into the saucepan, mixing until smooth and glossy.
  8. Once the cake has cooled, pour the warm guava glaze evenly over the top.
  9. Frost with Cool Whip and sprinkle sweetened coconut flakes over the top.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 40gProtein: 4gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 25gVitamin A: 200IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Ensure your eggs and cream cheese are at room temperature for a smoother batter. Don’t overmix to retain the cake’s fluffy texture. Store leftovers in an airtight container for up to 3-5 days in the fridge.

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