I can still smell my grandmother’s kitchen when I make this — sweet guava and coconut drifting through the house like a warm hug. This cake is the kind you bring to a Sunday table and watch everyone slow down. It’s comfort, island sunshine, and a little Southern hospitality all in one pan.
Why make this recipe
Because it folds tropical sweetness into something familiar and homey. A box cake gets a loving boost from guava nectar and a cream cheese swirl, then a glossy guava glaze and fluffy Cool Whip frosting finish it like a family celebration. It’s quick, forgiving, and perfect for passing around a long table.
How to make Hawaiian Guava Cake
This recipe keeps things simple: mix the strawberry cake mix with guava nectar, eggs, and coconut oil, then swirl in a sweetened cream cheese mixture so every bite has that velvet tang. After baking, a warm guava glaze soaks the cake, making it tender and fragrant. Finish with Cool Whip and a snowy sprinkle of sweetened coconut for that island touch. Below are the ingredients and the full directions to follow.
Ingredients:
- 1 box Strawberry Cake Mix
- 1 cup Guava Nectar or Guava Juice
- 3 large Eggs
- 1/2 cup Coconut Oil
- 8 oz Cream Cheese
- 1/2 cup Granulated Sugar
- 1 tsp Vanilla Extract
- 2 1/2 cups Guava Nectar or Guava Juice (for glaze)
- 1/2 cup Granulated Sugar (for glaze)
- 2 tbsp Cornstarch
- 1/4 cup Water
- 8 oz Cool Whip
- 1 cup Sweetened Coconut Flakes
Directions:
Preheat your oven to, 350 F. Grease a 9 by 13-inch baking pan. In a large bowl, mix together the strawberry cake mix, guava juice, eggs, and melted coconut oil until well combined. In another bowl, beat the cream cheese with granulated sugar and vanilla extract until smooth. Carefully fold the cream cheese mixture into the cake batter until just combined. Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. While the cake cools, prepare the glaze by mixing guava juice, sugar, and cornstarch in a saucepan over medium heat until thickened. Mix water with leftover cornstarch in a small bowl, then stir into the saucepan until smooth. Pour the glaze over the cooled cake. Frost the top with Cool Whip and sprinkle with sweetened coconut flakes for garnish. Serve with fresh tropical fruits or a scoop of vanilla ice cream. Store leftovers in an airtight container in the refrigerator for 3-5 days.
How to serve Hawaiian Guava Cake
Slice it into generous squares and serve with a scoop of vanilla ice cream or a pile of sliced mangoes and pineapple for a truly tropical plate. It’s lovely at brunch with coffee, delightful after a barbecue, and makes a welcomed dessert at potlucks where you want to bring something both pretty and comforting.
How to store Hawaiian Guava Cake
Keep leftovers in an airtight container in the refrigerator for 3–5 days. If you’d like to keep it longer, slice and wrap individual pieces in plastic wrap and freeze up to 2 months — thaw in the fridge overnight before serving.
Tips to make Hawaiian Guava Cake
- Let eggs and cream cheese come to room temperature so they incorporate smoothly.
- Warm the guava nectar slightly if it’s very cold; it mixes more easily into the batter.
- Don’t overmix once you fold in the cream cheese — a few streaks are okay and pretty when baked.
- Use full-fat cream cheese for the creamiest texture.
- Poke small holes in the cooled cake with a fork before pouring glaze so it sinks in and keeps the cake moist.
- Toast coconut lightly in a dry skillet for a minute or two if you want extra nuttiness on top.
Variations
- Pineapple-Guava Twist: Replace half the guava juice in the glaze with pineapple juice for bright tang.
- Macadamia Crunch: Sprinkle chopped macadamia nuts over the Cool Whip for a Southern-Hawaiian mashup.
- Lighter Version: Use reduced-fat cream cheese and swap Cool Whip for lightly sweetened whipped cream.
- Mini Cakes or Cupcakes: Bake in a muffin tin for 12–15 minutes for portable, party-friendly treats.
FAQs
Q: Can I use fresh guava instead of guava nectar?
A: Fresh guava can be blended and strained to make a puree, but you’ll likely need to adjust sweetening and thickness. Guava nectar gives a consistent sweetness and texture, which makes the glaze and batter predictable.
Q: Can I make this dairy-free or vegan?
A: Yes — use dairy-free cream cheese, a vegan whipped topping, and a neutral oil instead of coconut oil if needed. Egg replacements can work, but texture will vary slightly.
Q: Will the cake be too sweet with both strawberry mix and guava?
A: It’s sweet, but the cream cheese swirl and the slight tang of guava balance it out. If you prefer less sweetness, reduce the granulated sugar in the cream cheese mixture by a couple of tablespoons.
Q: Can I prepare elements ahead of time?
A: You can make the glaze and cream cheese mixture a day ahead and keep them chilled. Bake the cake the day you’ll serve it for the best texture.
Conclusion
If you’d like another take on this classic with a simple, step-by-step layout, I found a lovely quick version at Simplistically Living’s Hawaiian Guava Cake recipe that complements this homey approach. For a family-tested variant and extra serving ideas, take a look at the version shared at Favorite Family Recipes’ Hawaiian Guava Cake.
There’s something about sharing a slice of cake that makes a house feel like a home — bring this to your next little gathering, and let the warm, tropical-sweet memories start.
Hawaiian Guava Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease a 9 by 13-inch baking pan.
- In a large bowl, mix together the strawberry cake mix, guava juice, eggs, and melted coconut oil until well combined.
- In another bowl, beat the cream cheese with granulated sugar and vanilla extract until smooth.
- Carefully fold the cream cheese mixture into the cake batter until just combined.
- Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- While the cake cools, prepare the glaze by mixing guava juice, sugar, and cornstarch in a saucepan over medium heat until thickened.
- Mix water with leftover cornstarch in a small bowl, then stir into the saucepan until smooth.
- Pour the glaze over the cooled cake.
- Frost the top with Cool Whip and sprinkle with sweetened coconut flakes for garnish.