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A slice of pink Hawaiian Guava Cake topped with white whipped cream and a smooth, pastel pink glaze, served on a white plate with a silver fork beside it.

Hawaiian Guava Cake

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A tropical, flavorful Hawaiian Guava Cake with layers of creamy filling and a sweet guava glaze.
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Prep Time 10 minutes
Cook Time 25 minutes
chill time 30 minutes
Total Time 1 hour 5 minutes
Servings: 12
Course: Dessert
Cuisine: Hawaiian, Tropical
Calories: 416
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 strawberry cake mix for base flavor
  • 1 ⅓ cups guava nectar or guava juice for the cake and glaze
  • 3 large eggs for the cake batter
  • ⅓ cup coconut oil room temperature liquid for moistness
For the Cream Cheese Layer:
  • 8 ounces cream cheese softened provides rich texture
  • ⅓ cup sugar for sweetness
  • 1 teaspoon vanilla extract for flavor
  • 8 ounces Cool Whip thawed for fluffiness and creaminess
For the Guava Gel Topping:
  • 2 cups guava nectar or guava juice main ingredient for glaze
  • ½ cup sugar to sweeten the glaze
  • ¼ cup cornstarch for thickening
  • 3 tablespoons water to make the cornstarch slurry

Method
 

  1. Preheat the oven and prepare a 9x13 glass baking dish.
  2. In a large mixing bowl, combine the cake mix, guava nectar, eggs, and coconut oil. Mix thoroughly until smooth.
  3. Pour the batter into the prepared baking dish and bake according to the cake mix instructions, about 25 minutes.
  4. While the cake bakes, prepare the cream cheese layer. In a medium bowl, beat the softened cream cheese with a hand mixer until smooth and fluffy.
  5. Add the sugar and vanilla extract to the cream cheese, mixing until well incorporated.
  6. Slowly fold in the thawed Cool Whip until the mixture is fluffy.
  7. In a medium saucepan, bring 2 cups of guava juice and sugar to a boil. Stir occasionally. mix
  8. While the juice is heating, create a slurry by mixing the cornstarch and water in a small bowl. prep
  9. Once the guava juice boils, remove it from the heat and slowly whisk in the cornstarch slurry. Return to heat and bring back to a boil, simmering for about 1 minute until thickened.
  10. Remove the glaze from heat and allow it to cool in the refrigerator for 30 minutes, until it sets slightly.
  11. Once the cake has completely cooled, spread the cream cheese mixture evenly over the top.
  12. Glaze the top of the cake with the cooled guava gel.
  13. Refrigerate the cake for at least 1 hour before serving, allowing the flavors to meld.

Nutrition

Serving: 1ServingCalories: 416kcalCarbohydrates: 62gProtein: 4gFat: 17gSaturated Fat: 11gCholesterol: 65mgSodium: 338mgPotassium: 88mgFiber: 1gSugar: 44gVitamin A: 371IUVitamin C: 14mgCalcium: 120mgIron: 1mg

Notes

This delightful cake is a tropical treat with the tangy flavor of guava paired with a creamy filling and glossy topping. It's perfect for a summer party or a sweet end to any meal.

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