Delicious Easy Hawaiian Guava Cake Recipe
This Delicious Easy Hawaiian Guava Cake combines the tropical flavors of guava and strawberry in a moist, tender cake topped with a creamy cream cheese frosting and a luscious guava glaze. Finished with optional coconut flakes for added texture and flavor, this cake is perfect for any occasion, bringing a taste of the islands to your table.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
Ingredients
Scale
For the Cake Base
- 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)
For the Frosting
- 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)
For the Guava Glaze
- 1 tbsp Cornstarch
- 1/2 cup Water (for slurry)
- 1/2 cup Granulated Sugar
- 1/2 cup Guava Nectar
For Garnishing
- 1/2 cup Coconut Flakes (optional but recommended)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly coat a 13 x 9-inch baking dish with vegetable spray to prevent sticking.
- Make the Cake Batter: In a mixing bowl, combine the strawberry cake mix, 1 cup guava nectar, eggs, and liquid coconut oil. Mix on low speed for 30 seconds, scrape down the sides of the bowl, then beat on medium-high speed for 2 minutes until fully combined and smooth.
- Bake the Cake: Pour the batter evenly into the prepared baking dish. Bake in the preheated oven for 24 to 26 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and transfer the cake to a wire rack to cool completely.
- Prepare the Frosting: In a separate bowl, beat the cream cheese with an electric mixer until fluffy. Gradually add granulated sugar and vanilla extract, continuing to beat until smooth. Gently fold in the thawed Cool Whip until the mixture is well combined. Refrigerate the frosting until ready to use.
- Make the Guava Glaze: In a saucepan over low heat, combine 1/2 cup guava nectar and 1/2 cup granulated sugar, bringing the mixture to a low boil. Meanwhile, create a slurry by mixing the cornstarch and water thoroughly. Slowly add the slurry to the boiling guava mixture, stirring continuously, and cook for about 1 minute until the glaze thickens. Remove from heat and allow to cool.
- Assemble the Cake: Once the cake is completely cooled, spread the cream cheese frosting evenly over the top. Drizzle the cooled guava glaze over the frosting. Optionally, sprinkle with coconut flakes for added texture and flavor. Refrigerate the assembled cake until ready to serve.
- Serving: Slice the cake into squares and serve. For extra guava flavor, you can drizzle additional guava nectar over the slices.
Notes
- Use room temperature eggs and cream cheese for better batter and frosting consistency.
- If coconut oil is not available, vegetable oil can be used as a substitute.
- Allow the cake to cool completely before frosting to prevent the frosting from melting.
- Store the cake covered in the refrigerator, best consumed within 3 days.
- The coconut flakes add a lovely tropical crunch but can be omitted if preferred.
Keywords: Hawaiian guava cake, strawberry cake mix, cream cheese frosting, guava glaze, tropical cake, easy cake recipe, coconut flakes dessert
