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Hawaiian Guava Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 24 reviews
  • Author: Elina
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 12 slices 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Hawaiian

Description

Hawaiian Guava Cake is a delightful tropical dessert featuring a moist strawberry cake base soaked with guava nectar, topped with a creamy whipped cream cheese layer and finished with a glossy guava gel glaze. Easy to prepare and bursting with the flavors of Hawaii, it’s perfect for any occasion.

Ingredients

Scale

For The Cake:

  • 1 Strawberry Cake Mix (15 oz)
  • 1 ½ cups Guava Nectar or Guava Juice (Kern’s, Jumex, or Goya)
  • 3 eggs, room temperature
  • ⅓ cup Coconut Oil, liquid

For The Whipped Cream Cheese Layer:

  • 10 oz Cream Cheese, room temperature
  • ½ cup granulated sugar
  • 1 teaspoon Vanilla extract
  • 8 oz Cool Whip, thawed

For The Guava Gel Topping:

  • 2 ½ cups Guava Nectar or Guava Juice (pink is better)
  • ½ cup granulated sugar
  • 4 tablespoons Cornstarch
  • 3 tablespoons Water
  • 4 tablespoons sweetened Coconut Flakes to garnish (optional)

Instructions

  1. Prepare the cake batter: Preheat your oven to 350°F (175°C) and grease a 13 x 9 inch baking dish with vegetable spray. In a mixing bowl, combine the strawberry cake mix, guava nectar, eggs, and liquid coconut oil. Blend on low speed for 30 seconds, scrape down the sides, then beat on medium-high speed for 2 minutes until well combined.
  2. Bake the cake: Pour the batter evenly into the prepared pan and bake for 24-26 minutes. The cake is done when the edges turn light golden and a toothpick inserted in the center comes out clean or with just a few crumbs. Remove from oven and transfer to a wire rack to cool completely.
  3. Make the whipped cream cheese layer: In a mixing bowl, beat the cream cheese until fluffy. Add sugar and vanilla extract and mix well. Gently fold in the thawed Cool Whip until combined. Refrigerate this mixture until you are ready to assemble.
  4. Assemble the cream cheese layer: Once the cake has completely cooled, spread the whipped cream cheese mixture evenly over the top. Place the cake in the refrigerator or freezer until this layer sets firmly.
  5. Prepare the guava gel topping: In a medium saucepan over medium heat, bring the guava nectar and sugar to a low boil and cook for 2 minutes. In a separate small bowl, mix the cornstarch and water to create a slurry. Remove the guava mixture from heat and whisk in the cornstarch slurry until smooth.
  6. Thicken the guava glaze: Return the saucepan to medium heat and bring the guava mixture back to a low boil. Boil for 1 minute, stirring constantly until thickened. Remove from heat and transfer to the refrigerator to cool completely.
  7. Finish the cake: When the guava gel has chilled and thickened, gently spread it over the set cream cheese layer on the cake. Return the cake to the fridge until ready to serve.
  8. Serve and garnish: Slice the cake into 12 pieces and optionally garnish each slice with sweetened coconut flakes. Enjoy with milk, additional guava juice, or a scoop of ice cream for an extra decadent treat.

Notes

  • Ensure eggs and cream cheese are at room temperature for a smooth batter and creamy topping.
  • Using pink guava nectar for the glaze enhances color and flavor.
  • The cream cheese layer should be fully set before adding the guava glaze to prevent mixing.
  • Refrigerate leftovers covered to maintain freshness for up to 3 days.
  • Optional coconut flakes add a lovely texture and tropical flair as garnish.

Find it online: https://recipes.mbeams.com/hawaiian-guava-cake-recipe/