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Hawaiian Guava Cake

Delicious Hawaiian Guava Cake that Brings Paradise Home

This Hawaiian Guava Cake is a vibrant dessert capturing tropical delights with guava sweetness and coconut undertones.
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Prep Time 30 minutes
Cook Time 26 minutes
Cooling Time 30 minutes
Total Time 1 hour 26 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Hawaiian
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 package strawberry cake mix substitute with gluten-free cake mix if needed
  • 1 cup guava nectar/juice use pure juice, not from concentrate
  • 3 large eggs use room temperature
  • 1/2 cup coconut oil can substitute with vegetable oil
For the Cream Cheese Layer
  • 8 oz cream cheese at room temperature
  • 1/2 cup granulated sugar consider using coconut sugar for a healthier twist
  • 1 teaspoon vanilla extract pure vanilla is best
  • 1 cup Cool Whip can use whipped coconut cream for dairy-free
For the Glaze
  • 1 cup guava nectar/juice same as above
  • 2 tablespoons cornstarch ensure well mixed with water before heating
  • 1/2 cup water used for cornstarch slurry
For Garnish
  • 1/2 cup sweetened coconut flakes optional

Equipment

  • Mixing bowl
  • Stand mixer
  • baking dish
  • Spatula
  • Saucepan
  • Whisk
  • Wire Rack

Method
 

Step-by-Step Instructions for Hawaiian Guava Cake
  1. Preheat your oven to 350°F (175°C) and coat a 13x9-inch baking dish with vegetable spray.
  2. Combine strawberry cake mix, guava nectar, eggs, and melted coconut oil in a mixing bowl. Blend on low speed for 30 seconds, then increase to medium-high for 2 minutes until smooth.
  3. Pour the batter into the prepared baking dish and bake for 24-26 minutes. Check for doneness with a toothpick.
  4. Transfer the cake to a wire rack to cool completely for at least 30 minutes.
  5. In a mixing bowl, beat cream cheese until fluffy. Gradually add sugar and vanilla, mixing until incorporated. Gently fold in Cool Whip.
  6. Spread the cream cheese mixture evenly over the cooled cake and refrigerate for at least 30 minutes.
  7. In a saucepan, boil guava juice and sugar. Mix cornstarch with water, whisk into the boiling mixture until thickened. Set aside to cool.
  8. Pour the cooled guava gel over the cream cheese layer and refrigerate the cake until ready to serve.
  9. Optional: Sprinkle sweetened coconut flakes on top before serving.

Nutrition

Serving: 1sliceCalories: 280kcalCarbohydrates: 45gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 220mgPotassium: 120mgFiber: 1gSugar: 25gVitamin A: 300IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Use room temperature ingredients for optimal mixing and a fluffy texture. Keep an eye on baking to avoid overbaking. Chill the cake before serving for best flavor melding.

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