Name: Delicious Easy Hawaiian Guava Cake Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Hawaiian
Ingredients: 1 box Strawberry Cake Mix (Duncan Hines Signature Strawberry Supreme recommended); 1 cup Guava Nectar or Juice (Kern’s, Jumex, or Goya preferred); 3 large Eggs (room temperature); 1/2 cup Liquid Coconut Oil (can substitute vegetable oil); 8 oz Cream Cheese (room temperature); 1 cup Granulated Sugar; 1 tsp Vanilla Extract (or almond extract for a twist); 8 oz Cool Whip (thawed); 1 tbsp Cornstarch; 1/2 cup Water (for slurry); 1/2 cup Granulated Sugar; 1/2 cup Guava Nectar; 1/2 cup Coconut Flakes (optional but recommended)

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Introduction

This Delicious Easy Hawaiian Guava Cake brings a tropical twist to your dessert table with its sweet guava flavor and creamy frosting. Perfect for any occasion, this cake is light, moist, and topped with a luscious guava glaze and optional coconut flakes for added texture and taste.

The image shows a slice of pink layered cake on a white plate placed on a white marbled surface. The cake has four layers: the bottom is a crumbly brown crust, followed by a thick white creamy layer, then a thick pink sponge layer with a light pink mousse on top. The top of the cake is covered with a shiny pink glaze. There is a swirl of white whipped cream on top, decorated with small pieces of pink fruit. A silver fork rests on the edge of the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Cake Base:

1 box Strawberry Cake Mix (Use Duncan Hines Signature Strawberry Supreme for best results)
1 cup Guava Nectar or Juice (Kern’s, Jumex, or Goya are excellent choices)
3 large Eggs (Ensure they are room temperature)
1/2 cup Liquid Coconut Oil (Can be replaced with vegetable oil)

For the Frosting:

8 oz Cream Cheese (At room temperature)
1 cup Granulated Sugar
1 tsp Vanilla Extract (Or almond extract for a twist)
8 oz Cool Whip (Thaw completely before mixing)

For the Guava Glaze:

1 tbsp Cornstarch
1/2 cup Water (To create a slurry with cornstarch)
1/2 cup Granulated Sugar

For Garnishing:

1/2 cup Coconut Flakes (Optional but recommended)

Equipment:

Mixing bowl
Baking dish
Saucepan
Whisk
Electric mixer

Instructions

Step 1: Preheat your oven to 350°F (175°C) and lightly coat a 13 x 9 baking dish with vegetable spray.
Step 2: In a mixing bowl, combine the strawberry cake mix, guava nectar, eggs, and liquid coconut oil. Mix on low for 30 seconds, scrape down the sides, then beat on medium-high for 2 minutes.
Step 3: Pour the batter into the prepared baking pan and bake for 24-26 minutes or until a toothpick inserted in the center comes out clean.
Step 4: Transfer the cake to a wire rack and let it cool completely.
Step 5: For the frosting, beat the cream cheese in a separate bowl until fluffy. Gradually add granulated sugar and vanilla extract, mixing well.
Step 6: Gently fold in the thawed Cool Whip until combined, then refrigerate the frosting until ready to use.
Step 7: For the guava glaze, combine guava nectar and sugar in a saucepan and bring to a low boil.
Step 8: Create a slurry by mixing cornstarch and water, then add it to the boiling mixture. Cook for another minute until thickened, then remove from heat and let cool.
Step 9: Once the cake is completely cooled, spread the cream cheese frosting evenly over the top.
Step 10: Drizzle the guava glaze over the frosting, refrigerate the cake until ready to serve, and optionally sprinkle with coconut flakes.
Step 11: Slice into squares and enjoy. For extra flavor, drizzle additional guava nectar over each slice before serving.

Tips & Variations

Use almond extract instead of vanilla in the frosting for a delicate nutty flavor.
Replace liquid coconut oil with vegetable oil if unavailable or for a milder taste.
For a more tropical touch, add diced fresh pineapple to the cake batter before baking.
Toast the coconut flakes lightly before garnishing for added crunch and aroma.

Storage

Store the cake covered in the refrigerator for up to 3 days to maintain freshness. Keep it tightly wrapped or in an airtight container to prevent it from drying out. When ready to serve, you can enjoy the cake cold or allow it to sit at room temperature for 15–20 minutes for a softer texture. Leftover cake is not recommended to freeze due to the cream cheese frosting.

How to Serve

This image shows a slice of a layered dessert on a white plate, set on a white marbled surface with two silver forks nearby. The dessert has four layers: the bottom layer is a thin, crumbly golden-brown crust, above that is a thick, smooth light pink layer, followed by a thick fluffy white layer, and finally a glossy light pink jelly-like top layer. On top of the slice, there are three small dollops of the glossy pink topping, each rounded and slightly pointed. In the background, more slices of the same dessert can be seen, out of focus. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh guava instead of guava nectar?

Fresh guava can be used, but it will need to be pureed and strained to achieve a similar consistency and sweetness to guava nectar. You may also need to adjust the sugar content accordingly.

Is there a dairy-free alternative for the frosting?

Yes, you can substitute the cream cheese with a dairy-free cream cheese alternative and use coconut whipped cream in place of Cool Whip to make the frosting dairy-free.