Hawaiian Guava Cream Cake Recipe
Introduction
This Hawaiian Guava Cream Cake is a tropical delight that combines the sweetness of guava with a light strawberry cake base. Topped with a creamy layer and a fruity guava glaze, it’s perfect for summer gatherings or any time you want a refreshing dessert with a tropical twist.
Ingredients
- 1 box Strawberry Cake Mix
- 1 cup Guava Nectar or Guava Juice
- 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 gel)
- 1/2 cup Granulated Sugar (for gel)
- 2 tbsp Cornstarch
- 1/4 cup Water (for slurry)
- 1 cup Sweetened Coconut Flakes (for garnish)
Instructions
- Prepare Baking Dish and Oven: Preheat your oven to 350°F (175°C) and lightly coat a 13 x 9 inch baking dish with vegetable spray to prevent sticking.
- Make Cake Batter: In a mixer, combine the strawberry cake mix, 1 cup of guava nectar or juice, eggs, and melted coconut oil. Mix on low speed for 30 seconds to combine, then scrape down the sides and beat on medium-high for 2 minutes until smooth and well incorporated.
- Bake the Cake: Pour the batter evenly into the prepared baking dish. Bake for 24-26 minutes. Test doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.
- Cool the Cake: Remove the cake from the oven and transfer it to a wire cooling rack. Let it cool completely before adding the cream cheese layer.
- Prepare Cream Cheese Layer: Beat the cream cheese until fluffy. Add 1/2 cup granulated sugar and vanilla extract, mixing until smooth. Gently fold in the thawed Cool Whip to create a light, creamy frosting. Refrigerate until ready to spread.
- Apply Cream Cheese Layer: Spread the cream cheese mixture evenly over the cooled cake. Place the cake in the refrigerator to chill and set the layer.
- Make Guava Gel: In a saucepan, bring 2 1/2 cups guava nectar or juice and 1/2 cup sugar to a low boil over medium heat. In a small bowl, combine cornstarch and 1/4 cup water to form a smooth slurry. Gradually whisk the slurry into the simmering guava mixture, stirring continuously.
- Thicken Guava Gel: Continue to cook and stir for 1 minute until the mixture thickens to a gel-like consistency. Remove from heat and cool in the refrigerator.
- Glaze the Cake: Once the guava gel is cooled, spread it evenly over the chilled cream cheese layer for a shiny fruit glaze.
- Chill and Garnish: Refrigerate the glazed cake until ready to serve. Just before serving, garnish with sweetened coconut flakes for a crunchy tropical finish.
Tips & Variations
- Use fresh guava nectar if available for a more intense tropical flavor.
- Substitute Cool Whip with homemade whipped cream for a fresher, less processed option.
- Try adding chopped macadamia nuts to the cream cheese layer for added texture and taste.
- For a dairy-free version, use dairy-free cream cheese and whipped topping alternatives.
Storage
Store the cake covered in the refrigerator for up to 3 days. Keep it chilled to maintain the cream cheese layer and guava glaze texture. Reheat is not recommended as the layers are best enjoyed cold and fresh.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen guava juice instead of fresh nectar?
Yes, frozen guava juice works well and can be thawed before use. Just make sure it’s well mixed and sweetened if needed to maintain the intended flavor balance.
How do I prevent the cream cheese layer from melting?
Allow the cake to cool completely before applying the cream cheese mixture, and keep the cake refrigerated once the layer is applied to help it set and stay firm.
Print
Hawaiian Guava Cream Cake Recipe
- Total Time: 1 hour 10 minutes
- Yield: 12 servings 1x
Description
This Hawaiian Guava Cream Cake features a tender strawberry-flavored cake base soaked with guava nectar, topped with a creamy, light cream cheese and Cool Whip frosting, and finished with a glossy guava gel glaze and crunchy sweetened coconut flakes for a tropical, refreshing dessert perfect for any occasion.
Ingredients
Scale
Cake Batter
- 1 box Strawberry Cake Mix
- 1 cup Guava Nectar or Guava Juice
- 3 large Eggs, room temperature
- 1/2 cup Coconut Oil, melted
Cream Cheese Layer
- 8 oz Cream Cheese, room temperature
- 1/2 cup Granulated Sugar
- 1 tsp Vanilla Extract
- 8 oz Cool Whip, thawed
Guava Gel
- 2 1/2 cups Guava Nectar or Guava Juice
- 1/2 cup Granulated Sugar
- 2 tbsp Cornstarch
- 1/4 cup Water (for slurry)
Garnish
- 1 cup Sweetened Coconut Flakes
Instructions
- Prepare Baking Dish and Oven: Preheat your oven to 350°F (175°C) and lightly coat a 13 x 9 inch baking dish with vegetable spray to prevent sticking.
- Make Cake Batter: In a mixer, combine the Strawberry Cake Mix, guava nectar or juice, eggs, and melted coconut oil. Mix on low speed for 30 seconds, scrape down the sides, then beat on medium-high for 2 minutes until the batter is smooth and well combined.
- Bake the Cake: Pour the batter evenly into the prepared dish and bake for 24-26 minutes. Test doneness with a toothpick; it should come out clean or with a few moist crumbs.
- Cool the Cake: Remove from oven and transfer to a wire rack. Allow to cool completely to avoid melting the frosting later.
- Prepare Cream Cheese Layer: Beat cream cheese until fluffy, then add granulated sugar and vanilla extract, mixing until smooth. Fold in thawed Cool Whip gently to keep the mixture light and creamy. Refrigerate until ready to use.
- Apply Cream Cheese Layer: Once the cake is cooled, spread the cream cheese mixture evenly over the top. Place the cake in the refrigerator to chill and set the layer.
- Make Guava Gel: In a saucepan over medium heat, bring guava nectar or juice and sugar to a low boil. In a small bowl, mix cornstarch and water to form a slurry, then gradually whisk it into the boiling guava mixture while stirring continuously.
- Thicken Guava Gel: Continue cooking and stirring for 1 minute until the mixture thickens into a gel-like consistency. Remove from heat and cool in the refrigerator.
- Glaze the Cake: When the guava gel has cooled, spread it evenly over the chilled cream cheese layer to form a shiny glaze.
- Chill and Garnish: Refrigerate the entire cake until ready to serve. Just before serving, sprinkle with sweetened coconut flakes for a crunchy, tropical finish.
Notes
- Ensure the cake is completely cooled before applying the cream cheese layer to prevent melting.
- Use room temperature eggs and cream cheese for best mixing results.
- Guava nectar can be substituted with guava juice but nectar typically provides a richer flavor.
- Cool Whip can be replaced with a similar whipped topping if unavailable.
- Store leftovers covered in refrigerator for up to 3 days for freshness.
- Sweetened coconut flakes add texture and tropical flavor but can be omitted if preferred.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
Keywords: Hawaiian cake, guava cake, cream cheese frosting, tropical dessert, strawberry cake mix, guava nectar, coconut flakes
