Get ready to discover your new favorite tropical treat with this Hawaiian Guava Cake! With its bright, fruity layers and dreamy, creamy topping, this cake turns any gathering into a celebration. Soft strawberry cake lays down the perfect foundation, while a tangy-sweet guava glaze and coconut flakes take your taste buds straight to the islands. Whether you’re chasing island nostalgia or just love a pop of color and flavor, Hawaiian Guava Cake brings aloha right into your kitchen.

Hawaiian Guava Cake Recipe - Recipe Image

Ingredients You’ll Need

What I love most about making Hawaiian Guava Cake is how the ingredients work together to create pure magic—each one playing a starring role in taste, texture, or vivid appearance. Every single item is essential for hitting that sweet, signature balance.

Strawberry Cake Mix: Lays down a berry-fruity base that amplifies the guava flavor and keeps the cake moist and colorful.
Guava Nectar or Guava Juice (for batter and glaze): The star ingredient; this gives the cake and glaze their unmistakable tropical punch.
Eggs: Acting as the binding power, these give the cake its tender structure.
Coconut Oil: Infuses the batter with rich, subtle coconut notes and ensures a plush, tender crumb.
Cream Cheese: The secret to that creamy, slightly tangy frosting layer that balances out the sweet fruit.
Granulated Sugar: Sweetens the cream and glaze, just the right touch so nothing overpowers the tropical flavors.
Vanilla Extract: Adds warmth and depth to the frosting, making every bite round and comforting.
Cool Whip: Makes the cream cheese filling cloud-like and spreadably soft.
Cornstarch: Turns the guava juice into a glossy, thickened glaze that sits beautifully on top.
Water (for slurry): Helps the cornstarch dissolve smoothly so the glaze isn’t lumpy.
Sweetened Coconut Flakes: Lends a delightful finish—added crunch, aroma, and coconut flavor with every slice.

How to Make Hawaiian Guava Cake

Step 1: Prepare Your Pan and Oven

Start off strong by preheating your oven to 350°F. Coat a 13 x 9-inch baking dish with a nonstick spray to ensure the cake pops out easily later—no sticking, just clean slices!

Step 2: Mix Up the Strawberry Cake Batter

In a large mixing bowl, add your strawberry cake mix, one cup of guava nectar (or juice), eggs, and melted coconut oil. Blend everything together on low for 30 seconds to combine, then ramp up to medium-high for two minutes. Scrape down any batter sticking to the edges—this helps the cake bake evenly and prevents dry edges.

Step 3: Bake Until Perfectly Fluffy

Pour the batter into your prepared baking pan. Slide it into the center of your oven and bake for 24 to 26 minutes. The cake is done when a toothpick inserted into the middle comes out clean or with just a few moist crumbs attached. Transfer to a wire rack and let the cake cool completely so the next layers go on smoothly.

Step 4: Whip Up the Cream Cheese Frosting

While your cake cools, beat the cream cheese until it’s super fluffy. Blend in the granulated sugar and vanilla extract, mixing until smooth and creamy. Gently fold in the thawed Cool Whip by hand; this helps maintain that airy lightness. Cover and refrigerate the frosting until your cake is ready.

Step 5: Frost the Cooled Cake

Once the cake has cooled, use a spatula to spread your cream cheese mixture evenly on top. Pop it into the fridge to set while you work on the final glaze.

Step 6: Make the Guava Glaze

In a saucepan over medium heat, combine 2 1/2 cups of guava nectar and half a cup of sugar, bringing it to a gentle boil. Meanwhile, whisk together the cornstarch and water to make a slurry, then pour this into the bubbling guava syrup. Keep whisking and let it boil for about a minute—watch as it thickens to a luscious, shiny glaze. Remove from heat and cool in the fridge.

Step 7: Layer on the Guava Gel

When the glaze is cool and thick, spread it gently over your cake’s creamy topping. Take your time and enjoy the gorgeous color! Now, refrigerate the entire Hawaiian Guava Cake until you’re ready to serve.

Step 8: Garnish and Enjoy!

Right before serving, sprinkle the sweetened coconut flakes across the top. If you want to go all out, toast the coconut for a few minutes first—it makes the aroma pop. Slice, plate, and take a tropical bite!

How to Serve Hawaiian Guava Cake

Garnishes

A shower of sweetened coconut flakes instantly says “aloha!” For extra flair, try lightly toasting the flakes until golden brown—they add an irresistible, nutty crunch and make the color pop even more. If you’re feeling festive, add thin slices of fresh guava or strawberries on each piece. A scattering of edible flowers or mint leaves brings total tropical vibes, making your Hawaiian Guava Cake look as festive as it tastes!

Side Dishes

Balance the cake’s fruity sweetness with a scoop of vanilla ice cream or a dollop of whipped cream. If you’re serving this after a meal, try pairing with a fresh fruit salad or pineapple sorbet—the tang and juiciness play beautifully against the cake’s richness.

Creative Ways to Present

Change things up by cutting your Hawaiian Guava Cake into individual portions and serving in cupcake liners for a party-friendly handheld treat. Or, use a biscuit cutter to create round, layered mini cakes that look stunning on a dessert board. For special occasions, decorate the tray with edible hibiscus or ti leaves to channel those true island party vibes.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftover Hawaiian Guava Cake (trust me, it disappears fast!), simply cover the pan tightly with plastic wrap or transfer slices to an airtight container. Store in the fridge for up to 4 days; the flavors actually become even more vibrant as they sit!

Freezing

For longer storage, you can freeze the cake (without coconut garnish) in well-wrapped pieces for up to two months. When you’re ready to enjoy, thaw slices overnight in the refrigerator. Add fresh coconut flakes after thawing so they stay crisp and delicious.

Reheating

This cake is best served chilled or at cool room temperature, so there’s no need to reheat. If the cake has been frozen, let it thaw gently in the fridge before serving to maintain its dreamy texture.

FAQs

Can I use another type of cake mix instead of strawberry?

Absolutely! While the strawberry cake mix gives that pretty rosy color and subtle berry undertone, you could use a plain vanilla or white cake mix if it’s what you have on hand. Just know the color won’t be as vibrant, but the tropical flavor from the guava will still shine through.

What’s the difference between guava nectar and guava juice in this recipe?

Guava nectar is usually sweeter and thicker, while guava juice is more diluted and tart. Either works beautifully in Hawaiian Guava Cake—use whichever you find at your grocery store (or even a blend of both) to match your personal sweet-tart preference.

Can I make Hawaiian Guava Cake dairy-free?

Yes! Swap the cream cheese for a dairy-free alternative and use coconut whipped topping instead of Cool Whip. Make sure your cake mix and other ingredients are dairy-free too. The cake will still be luscious and full of island flavor.

How can I toast the coconut for garnish?

Spread the sweetened coconut flakes on a baking sheet and place them in a 350°F oven for 5 to 7 minutes, tossing once or twice, until they turn golden and fragrant. Keep an eye out—they can toast quickly!

Can I make Hawaiian Guava Cake in advance for a party?

Definitely! In fact, making it a day ahead lets the flavors meld even more. Just wait to sprinkle the coconut garnish until right before serving to keep it perfectly fresh and crunchy.

Final Thoughts

Whether you’re chasing sunshine or just want a sweet escape, this Hawaiian Guava Cake delivers pure island joy in every bite. Give it a try, and watch family and friends light up at your next gathering—there’s no better way to bring a little aloha home.

Hawaiian Guava Cake Recipe