why make this recipe
Decadent Hawaiian Guava Cake offers a tropical escape with every bite. This cake brings the sweet and exotic flavors of guava and coconut together, creating a delightful dessert that is perfect for any occasion. Whether you’re celebrating a birthday or just treating yourself, this cake brings joy and sunshine to your table.
how to make Decadent Hawaiian Guava Cake
Let’s dive into the simple steps to create this delicious Hawaiian classic.
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:
- Preheat the oven to 350°F (175°C). Grease and flour a cake pan.
- Mix the batter: In a large bowl, combine the strawberry cake mix, guava nectar, eggs, and melted coconut oil. Beat until smooth and well blended.
- Bake: Pour the batter into the prepared cake pan. Bake for about 25-30 minutes or until a toothpick comes out clean.
- Cool the cake: Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
- Prepare the cream cheese frosting: In another bowl, beat together the cream cheese, granulated sugar, and vanilla extract until smooth. Fold in the thawed Cool Whip.
- Glaze the cake: In a saucepan, combine the guava nectar, granulated sugar, and cornstarch. Mix well. Heat over medium heat until boiling, stirring constantly. Once thickened, remove from heat and let it cool.
- Assemble: Once the cake is cool, spread the cream cheese frosting over the top. Drizzle the guava glaze on top and allow it to drip down the sides.
- Garnish: Sprinkle sweetened coconut flakes on top of the cake for an extra tropical touch.
how to serve Decadent Hawaiian Guava Cake
Serve this cake chilled or at room temperature. You can slice it into generous pieces and enjoy it as is, or pair it with a scoop of vanilla ice cream for extra indulgence.
how to store Decadent Hawaiian Guava Cake
To store the cake, keep it covered in the refrigerator. It will stay fresh for about 4-5 days. If you want to preserve it for longer, consider freezing the cake without the frosting. Wrap it tightly in plastic wrap and aluminum foil before freezing.
tips to make Decadent Hawaiian Guava Cake
- Make sure all your ingredients are at room temperature for better mixing.
- If you want a more intense guava flavor, you can substitute the strawberry cake mix with vanilla cake mix.
- Be cautious when adding the glaze. Let it cool slightly before drizzling to ensure it doesn’t melt the frosting too much.
variation
You can also experiment with different cakes, such as a coconut cake mix instead of strawberry. Adding fresh fruit pieces to the cream cheese frosting can give it an added texture and flavor.
FAQs
1. Can I use fresh guava instead of guava juice?
Yes, you can puree fresh guava and use it in place of guava juice for an even fresher taste.
2. How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
3. Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance and frost it the day you plan to serve it.
Decadent Hawaiian Guava Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease and flour a cake pan.
- In a large bowl, combine the strawberry cake mix, guava nectar, eggs, and melted coconut oil. Beat until smooth and well blended.
- Pour the batter into the prepared cake pan. Bake for about 25-30 minutes or until a toothpick comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Transfer it to a wire rack to cool completely.
- In another bowl, beat together the cream cheese, granulated sugar, and vanilla extract until smooth. Fold in the thawed Cool Whip.
- In a saucepan, combine the guava nectar, granulated sugar, and cornstarch. Mix well. Heat over medium heat until boiling, stirring constantly. Once thickened, remove from heat and let it cool.
- Once the cake is cool, spread the cream cheese frosting over the top. Drizzle the guava glaze on top and allow it to drip down the sides.
- Sprinkle sweetened coconut flakes on top of the cake for an extra tropical touch.