Name: Decadent Hawaiian Guava Cake: A Slice of Paradise Recipe
Prep time: 20 min
Cook time: 26 min
Total time: 1 h 45 min
Cuisine: Hawaiian
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; 1/2 cup Granulated Sugar; 2 tbsp Cornstarch; 1/4 cup Water (for slurry); 1 cup Sweetened Coconut Flakes, for garnish

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Introduction

This Decadent Hawaiian Guava Cake offers a tropical twist on a classic strawberry cake, layered with creamy frosting and topped with a shiny guava glaze. It’s a delightful dessert that brings a slice of paradise to your table with every bite.

A slice of pink cake with three distinct layers sits on a white plate on a white marbled surface. The bottom layer is a thin, light brown crust with a rough texture. Above it is a thick, moist pink cake layer with a soft crumb texture. The next layer is creamy white frosting, thick and smooth, covering the sides and top of the cake slice. On top of the frosting, there is a thin pink glaze with a shiny texture. A small white dollop of cream and a tiny pink decoration rest delicately on the top edge of the slice. In front of the plate, a shiny silver fork lies angled, completing the scene. The background shows the rest of the whole cake and some cut lime halves with a dark green out-of-focus area beyond. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 box Strawberry Cake Mix
1 cup Guava Nectar or Guava Juice (for 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
8 oz Cool Whip, thawed
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 (for slurry)
1 cup Sweetened Coconut Flakes (optional garnish)

Instructions

Preheat and prepare: Preheat your oven to 350°F (175°C). Grease a 13 x 9-inch baking dish with vegetable spray.
Mix the batter: In a mixer, combine the strawberry cake mix, 1 cup guava nectar or juice, eggs, and melted coconut oil. Mix on low speed for 30 seconds, scrape the bowl sides, then beat on medium-high for 2 minutes.
Bake the cake: Pour the batter into the prepared pan and bake for 24 to 26 minutes. Check doneness by inserting a toothpick—it should come out clean.
Cool the cake: Transfer the cake to a wire rack and let it cool completely before frosting.
Prepare the cream cheese layer: Beat the cream cheese until fluffy. Add sugar and vanilla extract and mix well. Gently fold in the thawed Cool Whip. Refrigerate until ready to use.
Assemble the cream cheese layer: Spread the cream cheese mixture evenly over the cooled cake. Chill the cake to set the layer.
Make the guava gel: In a saucepan, bring 2 1/2 cups guava nectar or juice and 1/2 cup sugar to a low boil. Mix cornstarch with water to create a slurry, then whisk it into the boiling juice mixture.
Thicken the glaze: Continue boiling for one minute until the mixture thickens. Remove from heat and cool in the refrigerator.
Glaze the cake: Pour the chilled guava gel over the cream cheese layer and spread evenly.
Finish and serve: Refrigerate the cake until ready to serve. Garnish with sweetened coconut flakes if desired.

Tips & Variations

Use fresh guava nectar for the most authentic tropical flavor; canned juice works well too.
For a vegan version, substitute dairy products with plant-based alternatives and use a vegan cake mix.
To add extra texture, sprinkle chopped macadamia nuts on top along with the coconut flakes.
If you prefer a denser cake, reduce the coconut oil slightly to 1/3 cup.

Storage

Store the cake covered in the refrigerator for up to 4 days. Keep it chilled to maintain the cream cheese layer and guava glaze texture. To serve, let the cake sit at room temperature for 15–20 minutes. Avoid freezing, as the cream cheese layer may change texture.

How to Serve

A slice of cake with three layers on a white plate: the bottom layer is light yellow and crumbly, the middle layer is thick and pink with a soft texture, and the top layer is white whipped cream, all covered by a shiny pink glaze that also coats the sides. On top, there is a delicate pale pink edible flower. A silver fork lies on the plate next to the slice, with a few crumbs scattered around. In the background, more of the whole cake is visible on a white plate, placed on a white marbled surface with a soft blue cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh guava instead of nectar or juice?

Fresh guava can add great flavor, but it’s less liquid and may affect the batter’s consistency. If using fresh guava, puree it and combine with a little water to achieve the needed liquid amount for the recipe.

What can I substitute for Cool Whip in the cream cheese layer?

You can use whipped cream or a dairy-free whipped topping as alternatives. Just make sure it’s thawed and gently fold it in to keep the layer light and fluffy.