Decadent Hawaiian Guava Cake: A Slice of Paradise

Why Make This Recipe

Decadent Hawaiian Guava Cake is more than just a dessert; it is a slice of paradise that brings the flavors of Hawaii right to your table. This cake is perfect for any celebration or simply as a treat for yourself. With its sweet guava flavor and creamy texture, this cake is sure to please anyone who takes a bite. The combination of strawberry cake mix and guava nectar creates a delightful taste that will make you feel like you are enjoying a tropical getaway. Plus, it’s simple to make and requires ingredients you can easily find.

How to Make Decadent Hawaiian Guava Cake

Ingredients

• 1 box Strawberry Cake Mix
• 1 cup Guava Nectar or Guava Juice (For batter)
• 3 large Eggs (Room temperature)
• 1/2 cup Coconut Oil (Melted)
• 8 oz Cream Cheese (Room temperature)
• 1/2 cup Granulated Sugar
• 1 tsp Vanilla Extract
• 8 oz Cool Whip (Thawed)
• 2 1/2 cups Guava Nectar or Guava Juice (For glaze)
• 1/2 cup Granulated Sugar
• 2 tbsp Cornstarch
• 1/4 cup Water (For slurry)
• 1 cup Sweetened Coconut Flakes (For garnish)

Directions

1. Preheat your oven to 350°F (175°C). Grease and flour a cake pan.
2. In a large bowl, mix the strawberry cake mix, guava nectar, eggs, and melted coconut oil until smooth.
3. Pour the batter into the prepared cake pan and bake for about 30-35 minutes or until a toothpick comes out clean.
4. While the cake is cooling, beat the cream cheese, granulated sugar, and vanilla extract in a separate bowl until creamy.
5. Once the cake is cool, spread the cream cheese mixture evenly on top.
6. For the glaze, combine 2 1/2 cups guava nectar with 1/2 cup granulated sugar. In a small bowl, mix cornstarch and water to create a slurry. Add this to the guava mixture and heat until it thickens, stirring constantly.
7. Pour the glaze over the chilled cake and let it set in the fridge.
8. Before serving, top with Cool Whip and garnish with sweetened coconut flakes.

How to Serve Decadent Hawaiian Guava Cake

Serve this decadent cake chilled or at room temperature. It’s perfect for dessert after a meal or as a sweet snack during the day. A slice decorated with extra Cool Whip and coconut flakes adds a special touch for any gathering.

How to Store Decadent Hawaiian Guava Cake

Store any leftovers in an airtight container in the refrigerator. The cake can last up to 5 days, but it’s best enjoyed within the first few days for optimal flavor and freshness.

Tips to Make Decadent Hawaiian Guava Cake

• Make sure your eggs and cream cheese are at room temperature for easier mixing.
• If you can’t find guava nectar, guava juice works just as well.
• Let the cake cool completely before adding the cream cheese topping and glaze for the best results.

Variation

You can add chopped fresh fruit, like pineapple or mango, to the cake batter for an extra tropical twist. Alternatively, you can substitute the Cool Whip with homemade whipped cream for a fresher taste.

FAQs

Can I use a different cake mix?

Yes, while strawberry cake mix pairs well with guava, you can experiment with other flavors like vanilla or coconut for a different taste.

Is guava nectar alcoholic?

No, guava nectar does not contain alcohol. It is simply the juice extracted from guava fruit, making it safe for all ages.

Can I freeze the cake?

Yes, you can freeze the cake before adding the glaze and toppings. Wrap it well in plastic wrap and aluminum foil, and it should keep in the freezer for up to 3 months. Just remember to thaw it in the refrigerator before serving.

Decadent Hawaiian Guava Cake

A delightful tropical cake combining strawberry flavors with creamy guava, perfect for celebrations or as a sweet treat.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 8 servings

Course: Dessert

Cuisine: Hawaiian

Calories: 320

Ingredients Method Notes

Ingredients

  

For the cake

• 1 box Strawberry Cake Mix
• 1 cup Guava Nectar or Guava Juice (For batter) Can use guava juice if nectar is not available.
• 3 large Eggs (Room temperature) Ensure eggs are at room temperature for better mixing.
• 1/2 cup Coconut Oil (Melted)

For the cream cheese topping

• 8 oz Cream Cheese (Room temperature)
• 1/2 cup Granulated Sugar
• 1 tsp Vanilla Extract

For the glaze

• 2 1/2 cups Guava Nectar or Guava Juice (For glaze)
• 1/2 cup Granulated Sugar
• 2 tbsp Cornstarch For thickening the glaze.
• 1/4 cup Water (For slurry) Mix with cornstarch to create a slurry.

For garnish

• 1 cup Sweetened Coconut Flakes For decoration.
• 8 oz Cool Whip (Thawed) Can substitute with homemade whipped cream.

Method

 

Preparation

1. Preheat your oven to 350°F (175°C). Grease and flour a cake pan.
2. In a large bowl, mix the strawberry cake mix, guava nectar, eggs, and melted coconut oil until smooth.
3. Pour the batter into the prepared cake pan and bake for about 30-35 minutes or until a toothpick comes out clean.

Topping and Glaze

1. While the cake is cooling, beat the cream cheese, granulated sugar, and vanilla extract in a separate bowl until creamy.
2. Once the cake is cool, spread the cream cheese mixture evenly on top.
3. For the glaze, combine 2 1/2 cups guava nectar with 1/2 cup granulated sugar. In a small bowl, mix cornstarch and water to create a slurry. Add this to the guava mixture and heat until it thickens, stirring constantly.
4. Pour the glaze over the chilled cake and let it set in the fridge.

Serving

1. Before serving, top with Cool Whip and garnish with sweetened coconut flakes.

Notes

Store any leftovers in an airtight container in the refrigerator. The cake can last up to 5 days, but it's best enjoyed within the first few days for optimal flavor and freshness. Consider adding chopped fresh fruit like pineapple or mango for extra flavor.