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–+ servings
Hawaiian Guava Cake

Mouthwatering Hawaiian Guava Cake for an Easy Tropical Escape

Experience a taste of the tropics with this delightful Hawaiian Guava Cake, blending fresh strawberries and guava for a refreshing dessert.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 slices
Course: DESSERTS
Cuisine: Hawaiian, Tropical
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 box Strawberry Cake Mix Feel free to swap for your favorite cake mix.
  • 1 cup Guava Nectar/Juice Can substitute with other tropical juices.
  • 3 pieces Eggs Use room temperature for easier mixing.
  • 1/2 cup Coconut Oil Melted, or substitute with vegetable oil.
  • 8 oz Cream Cheese Room temperature for smoother mixing.
  • 1 cup Granulated Sugar Can decrease for a lighter touch.
  • 1 tsp Vanilla Extract No substitutions suggested.
For the Glaze
  • 1/2 cup Guava Nectar/Juice Can use substitutions as mentioned.
  • 1/4 cup Granulated Sugar Key for thickness.
  • 1 tbsp Cornstarch Avoid substitutions.
  • 2 tbsp Water For slurry.
For Topping and Garnish
  • 1 cup Cool Whip Thawed, or any whipped topping.
  • 1/2 cup Sweetened Coconut Flakes For garnish.

Equipment

  • mixing bowls
  • 9x13 inch baking pan
  • whisk
  • saucepan
  • toothpick

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan.
  2. In a large bowl, combine the strawberry cake mix, guava juice, eggs, and melted coconut oil. Stir until well blended and smooth.
  3. In a separate bowl, beat together the room-temperature cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
  4. Gently fold the cream cheese mixture into the cake batter until just incorporated.
  5. Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick comes out clean.
  6. While the cake cools, prepare the glaze by mixing guava juice, sugar, and cornstarch in a saucepan over medium heat until thickened.
  7. Combine any remaining cornstarch with water to make a slurry, stir into the glaze until smooth, then set aside to cool.
  8. Once the cake has cooled, pour the glaze evenly over the top. Spread the Cool Whip and garnish with coconut flakes.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 5IUVitamin C: 10mgCalcium: 4mgIron: 4mg

Notes

For a lighter option, consider using sugar-free cake mix or light whipped topping. Serve with fresh tropical fruits for added flavor.

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