Decadent Hawaiian Guava Cake
This Hawaiian Guava Cake combines the flavors of guava and coconut for a delicious dessert.
Equipment
- Mixing bowl
- Baking Pan
Ingredients
For the Cake
- 1 box Strawberry Cake Mix
- 1 cup Guava Nectar or Guava Juice (for the batter)
- 3 large Eggs (room temperature)
- ½ cup Coconut Oil (melted)
For the Cream Cheese Frosting
- 8 oz Cream Cheese (room temperature)
- ½ cup Granulated Sugar
- 1 teaspoon Vanilla Extract
- 8 oz Cool Whip (thawed)
For the Glaze
- 2 ½ cups Guava Nectar or Guava Juice (for the glaze)
- ½ cup Granulated Sugar (for glaze)
- 2 tablespoon Cornstarch
- ¼ cup Water (for slurry)
For Garnish
- 1 cup Sweetened Coconut Flakes
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the cake mix, guava nectar, eggs, and melted coconut oil. Mix until smooth.
- Pour the batter into a greased baking pan and bake for 30 minutes or until a toothpick comes out clean.
- In another bowl, beat together the cream cheese, sugar, and vanilla extract until creamy. Fold in the Cool Whip.
- Once the cake cools, spread the cream cheese frosting evenly on top.
- For the glaze, combine guava nectar, sugar, cornstarch, and water in a saucepan. Cook until thickened, then pour over the frosted cake.
- Sprinkle sweetened coconut flakes on top as garnish.
Notes
This cake is best served chilled. You can substitute the guava nectar with other fruit juices if desired.