Hawaiian Guava Cake
Soft strawberry cake layered with fluffy cream cheese topping and glossy guava gel for a truly tropical dessert.
Ingredients
Ingredients
- 1 box strawberry cake mix about 15.25 oz
- 1 cup guava nectar or guava juice
- 3 large eggs
- 1/2 cup coconut oil melted
- 8 oz cream cheese softened
- 1 cup granulated sugar divided
- 1 tsp vanilla bean paste
- 8 oz Cool Whip thawed
- 2 1/2 cups guava juice
- 2 tbsp cornstarch
- 1/4 cup water
- 1 cup sweetened coconut flakes optional
Instructions
- Preheat the oven to 350°F and grease a 13x9-inch baking dish with vegetable spray.
- In a large bowl, combine the strawberry cake mix, 1 cup guava juice, eggs, and melted coconut oil. Beat on low speed for 30 seconds, then on medium-high speed for 2 minutes until smooth.
- Pour the batter into the prepared baking dish and spread it evenly. Bake for 24 to 26 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
- Remove the cake from the oven and cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- In a mixing bowl, beat the softened cream cheese for about 2 minutes until fluffy. Add 1/2 cup granulated sugar and the vanilla bean paste and beat until smooth.
- Fold the Cool Whip gently into the cream cheese mixture until fully combined and creamy. Refrigerate until ready to use.
- In a saucepan, combine 2 1/2 cups guava juice and the remaining 1/2 cup granulated sugar. Bring to a boil over medium heat, stirring occasionally.
- In a small bowl, whisk together the cornstarch and water until smooth to form a slurry.
- Once the guava juice mixture is boiling, slowly whisk in the cornstarch slurry, stirring constantly, and cook until the mixture thickens and becomes glossy. Remove from heat and cool to room temperature.
- When the cake is completely cool, spread the cream cheese mixture evenly over the top.
- Pour the cooled guava gel over the cream cheese layer and gently spread it to cover the surface.
- Refrigerate the cake for at least 1 hour to set the layers.
- Just before serving, sprinkle the sweetened coconut flakes evenly over the top, if using, then slice and serve chilled.
Notes
- Use guava nectar or guava juice labeled 100% juice for the brightest flavor and best gel texture.
- Ensure the cake is fully cooled before adding the cream cheese layer to prevent melting and sliding.
- Let the guava gel cool to room temperature before pouring it over the cream layer so it sets cleanly without melting the topping.
- Store leftovers covered in the refrigerator for up to 4 days.
- Ensure the cake is fully cooled before adding the cream cheese layer to prevent melting and sliding.
- Let the guava gel cool to room temperature before pouring it over the cream layer so it sets cleanly without melting the topping.
- Store leftovers covered in the refrigerator for up to 4 days.