Why Make This Recipe
Tropical Hawaiian Guava Cake with Creamy Bliss Filling is a delightful dessert that brings a taste of the islands to your table. It takes the classic flavors of guava and coconut and combines them in a soft, moist cake. This recipe is perfect for gatherings, special occasions, or simply to satisfy your sweet tooth. The creamy filling and fruity glaze take the cake to a new level, making it a crowd-pleaser.
How to Make Tropical Hawaiian Guava Cake
Ingredients
- 1 pkg Strawberry Cake Mix (Any brand like Duncan Hines works well.)
- 1.5 cups Guava Nectar or Juice (Substitute with guava juice or concentrated version.)
- 3 large Eggs (Room temperature for smoother mix.)
- ⅓ cup Coconut Oil (Liquid, can substitute with vegetable oil.)
- 10 oz Cream Cheese (Room temperature, full-fat for best texture.)
- ½ cup Granulated Sugar (For cream cheese layer.)
- 1 tsp Vanilla Extract (Or use almond extract for variation.)
- 8 oz Cool Whip (Thawed, or use homemade whipped cream.)
- 2.5 cups Guava Nectar or Juice (Same nectar for continuity.)
- ½ cup Granulated Sugar (For glaze.)
- 4 tbsp Cornstarch (Thickening agent.)
- 3 tbsp Water (For slurry.)
- Sweetened Coconut Flakes (Substitute with chopped nuts or fruit.)
Directions
- Preheat your oven to 350°F (175°C). Grease and flour a cake pan.
- In a large bowl, mix the strawberry cake mix, guava nectar, eggs, and coconut oil until well combined. Pour the batter into the prepared cake pan.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Meanwhile, in another bowl, beat the cream cheese, granulated sugar, and vanilla extract until smooth. Fold in the Cool Whip until well combined.
- Once the cake is cool, slice it in half horizontally to create two layers.
- Spread the cream cheese filling evenly on the bottom layer. Place the top layer back on.
- For the glaze, mix the guava nectar, granulated sugar, and cornstarch in a saucepan. Cook over medium heat until it thickens, stirring constantly. Mix with water to create a slurry if needed.
- Pour the glaze over the cake and let it drip down the sides. Top with sweetened coconut flakes.
How to Serve Tropical Hawaiian Guava Cake
Serve this cake chilled or at room temperature. It pairs well with a scoop of vanilla ice cream or a dollop of freshly whipped cream. You can also decorate the top with extra coconut flakes or fresh guava slices for added flair.
How to Store Tropical Hawaiian Guava Cake
Store any leftovers in the refrigerator, covered with plastic wrap or in an airtight container. It will stay fresh for up to 3 days. If you want to keep it longer, you can freeze individual slices, wrapped tightly in plastic wrap, for up to 2 months.
Tips to Make Tropical Hawaiian Guava Cake
- Use room temperature ingredients for a smoother batter and filling.
- Don’t skip the cooling time for the cake; it helps with cutting and serving.
- Feel free to adjust the sweetness of the glaze to your preference by adding more or less sugar.
Variation
You can easily swap out the strawberry cake mix for a vanilla or coconut cake mix to change the flavor profile. Additionally, try adding crushed pineapples to the cream cheese filling for an even more tropical taste.
FAQs
Can I use fresh guava instead of nectar? Yes, you can use fresh guava juice or puree in the recipe if you have access to fresh guavas.
Can I make this cake gluten-free? You can use a gluten-free cake mix in place of the regular cake mix to make it gluten-free.
Is there a way to make this recipe dairy-free? To make it dairy-free, use a dairy-free cream cheese alternative and coconut cream instead of Cool Whip.
Tropical Hawaiian Guava Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease and flour a cake pan.
- In a large bowl, mix the strawberry cake mix, guava nectar, eggs, and coconut oil until well combined. Pour the batter into the prepared cake pan.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Meanwhile, in another bowl, beat the cream cheese, granulated sugar, and vanilla extract until smooth. Fold in the Cool Whip until well combined.
- Once the cake is cool, slice it in half horizontally to create two layers.
- Spread the cream cheese filling evenly on the bottom layer. Place the top layer back on.
- For the glaze, mix the guava nectar, granulated sugar, and cornstarch in a saucepan. Cook over medium heat until it thickens, stirring constantly. Mix with water to create a slurry if needed.
- Pour the glaze over the cake and let it drip down the sides. Top with sweetened coconut flakes.