Description
A delightful blend of sweet guava and rich coconut, this Hawaiian Guava Cake captures the essence of tropical liveliness with its vibrant colors and irresistible flavor.
Ingredients
Scale
- 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
- 2 1/2 cups Guava Nectar or Guava Juice (for the glaze)
- 1/2 cup Granulated Sugar (for glaze)
- 2 tbsp Cornstarch
- 1/4 cup Water (for slurry)
- 8 oz Cool Whip (thawed)
- 1 cup Sweetened Coconut Flakes (for garnish)
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9×13 inch baking pan and set aside.
- Mix the strawberry cake mix, guava nectar (or juice), eggs, melted coconut oil, cream cheese, sugar, and vanilla extract in a large bowl.
- Beat until the mixture is smooth and well combined.
- Pour the batter into the prepared pan, spreading it evenly.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the pan on a wire rack.
- Combine the guava nectar, sugar, cornstarch, and water in a saucepan over medium heat to make the glaze.
- Stir continuously until the mixture thickens and becomes somewhat translucent.
- Pour the glaze over the cooled cake, making sure to cover the entire surface.
- Spread the Cool Whip over the glazed cake evenly.
- Sprinkle the sweetened coconut flakes on top for garnish.
- Slice and serve, enjoying each tropical bite!
Notes
Let the cake chill in the refrigerator for a couple of hours before serving for extra deliciousness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 35mg