Description
This Hawaiian Guava Cake is a tropical delight that combines the sweetness of guava nectar and strawberry cake mix with a creamy guava-flavored topping. Light, fluffy, and bursting with island-inspired flavors, this cake is perfect for any occasion and delivers a refreshing twist on a classic dessert.
Ingredients
Scale
Cake
- 1 Strawberry Cake Mix (15 oz)
- 1 1/2 cups Guava Nectar or Guava Juice (Kern’s, Jumex, or Goya)
- 3 eggs (room temperature)
- 1/3 cup Coconut Oil (liquid)
Cream Cheese Topping
- 10 oz Cream Cheese (room temperature)
- 1/2 cup granulated sugar
- 1 teaspoon Vanilla extract
- 8 oz Cool Whip (thawed)
Guava Sauce
- 2 1/2 cups Guava Nectar or Guava Juice (Pink is better)
- 1/2 cup granulated sugar
- 4 tablespoons Cornstarch
- 3 tablespoons Water
Garnish
- 4 tablespoons sweetened Coconut Flakes (optional)
Instructions
- Prepare the Cake Batter: Preheat your oven as directed on the strawberry cake mix box. In a mixing bowl, combine the strawberry cake mix, 1 1/2 cups guava nectar or juice, eggs, and liquid coconut oil. Mix until smooth and well blended.
- Bake the Cake: Pour the batter into a greased 9×13 inch baking pan. Bake according to the cake mix instructions, typically around 25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
- Make the Cream Cheese Topping: In a separate bowl, beat the cream cheese, 1/2 cup sugar, and vanilla extract together until smooth. Fold in the thawed Cool Whip gently until fully incorporated. Spread this mixture evenly over the cooled cake.
- Prepare the Guava Sauce: In a small saucepan, whisk together the remaining 2 1/2 cups guava nectar or juice, 1/2 cup sugar, cornstarch, and water. Cook over medium heat, stirring constantly until the mixture thickens and becomes translucent, about 5-7 minutes. Remove from heat and let cool slightly.
- Assemble the Cake: Pour the warm guava sauce evenly over the cream cheese topping layer. Sprinkle the top with sweetened coconut flakes if desired for added texture and tropical flavor.
- Chill and Serve: Refrigerate the cake for at least 2 hours to set the layers and flavors. Slice into 12 pieces and serve chilled for the best taste experience.
Notes
- Using pink guava nectar gives a brighter color and more authentic flavor to the guava sauce.
- Coconut oil can be substituted with vegetable oil if needed.
- Make sure the cream cheese and eggs are at room temperature for smoother mixing.
- For added texture, lightly toast the coconut flakes before sprinkling them on top.
- Store leftovers covered in the refrigerator; consume within 3 days for optimal freshness.
