Description
A tropical-inspired Hawaiian Guava Cake combining the sweetness of strawberry cake mix with fresh guava nectar, complemented by a creamy cream cheese swirl and a luscious guava glaze. Finished with a fluffy Cool Whip topping and garnished with sweetened coconut flakes, this cake offers a moist, flavorful dessert perfect for gatherings or special occasions.
Ingredients
Cake Batter
- 1 box Strawberry Cake Mix
- 1 cup Guava Nectar or Guava Juice (for the 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
Glaze
- 2 1/2 cups Guava Nectar or Guava Juice
- 1/2 cup Granulated Sugar
- 2 tbsp Cornstarch
- 1/4 cup Water (for slurry)
Topping
- 8 oz Cool Whip (thawed)
- 1 cup Sweetened Coconut Flakes (for garnish)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan thoroughly to prevent sticking.
- Mix Cake Batter: In a large bowl, combine the strawberry cake mix, 1 cup of guava nectar or juice, room temperature eggs, and melted coconut oil. Mix until the ingredients are well incorporated but do not overmix.
- Prepare Cream Cheese Mixture: In a separate bowl, beat the room temperature cream cheese with 1/2 cup granulated sugar and vanilla extract until the mixture is smooth and creamy.
- Combine Mixtures: Gently fold the cream cheese mixture into the cake batter until just combined, ensuring a marbled effect without overmixing.
- Bake the Cake: Pour the combined batter evenly into the greased baking pan. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Prepare the Glaze: While the cake cools, combine 2 1/2 cups guava nectar or juice, 1/2 cup sugar, and 2 tablespoons cornstarch in a saucepan over medium heat. Stir continuously until the mixture thickens and comes to a gentle boil.
- Mix Slurry and Thicken: In a small bowl, mix 1/4 cup water with leftover cornstarch to make a slurry. Gradually stir the slurry into the saucepan until the glaze is smooth and glossy. Remove from heat.
- Glaze the Cake: Pour the warm guava glaze evenly over the cooled cake, allowing it to soak in for added flavor.
- Top with Cool Whip: Spread the thawed Cool Whip evenly over the glazed cake to create a light, fluffy topping.
- Garnish: Sprinkle sweetened coconut flakes generously over the top for a decorative and flavorful finish.
Notes
- Ensure eggs and cream cheese are at room temperature to achieve a smooth batter and better cake texture.
- Use fresh guava nectar or a high-quality juice for best flavor – substitute with another tropical juice if unavailable.
- Do not overmix the batter once the cream cheese mixture is folded in to maintain the layered texture.
- Allow the cake to cool completely before glazing and frosting to prevent melting and sliding.
- Store leftovers covered in the refrigerator to keep the Cool Whip topping fresh.
