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Hawaiian Guava Cake

A tropical twist on a classic dessert featuring sweet guava and coconut flavors, perfect for sharing at gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Brunch, Dessert
Cuisine: Southern, Tropical
Calories: 320
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 box Strawberry Cake Mix
  • 1 cup Guava Nectar or Guava Juice
  • 3 large Eggs Bring to room temperature
  • 1/2 cup Coconut Oil Melted
  • 8 oz Cream Cheese Bring to room temperature
  • 1/2 cup Granulated Sugar For cream cheese mixture
  • 1 tsp Vanilla Extract
Glaze Ingredients
  • 2 1/2 cups Guava Nectar or Guava Juice
  • 1/2 cup Granulated Sugar For glaze
  • 2 tbsp Cornstarch
  • 1/4 cup Water
Topping Ingredients
  • 8 oz Cool Whip
  • 1 cup Sweetened Coconut Flakes For garnish

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9 by 13-inch baking pan.
  2. In a large bowl, mix together the strawberry cake mix, guava juice, eggs, and melted coconut oil until well combined.
  3. In another bowl, beat the cream cheese with granulated sugar and vanilla extract until smooth.
  4. Carefully fold the cream cheese mixture into the cake batter until just combined.
  5. Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Glazing
  1. While the cake cools, prepare the glaze by mixing guava juice, sugar, and cornstarch in a saucepan over medium heat until thickened.
  2. Mix water with leftover cornstarch in a small bowl, then stir into the saucepan until smooth.
  3. Pour the glaze over the cooled cake.
Topping
  1. Frost the top with Cool Whip and sprinkle with sweetened coconut flakes for garnish.

Notes

Store leftovers in an airtight container in the refrigerator for 3-5 days. For longer storage, wrap individual pieces in plastic wrap and freeze for up to 2 months—thaw in the fridge overnight before serving.