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Hawaiian Guava Cake

A nostalgic cake infused with tropical guava flavor, perfect for potlucks and gatherings, topped with creamy Cool Whip and sweetened coconut flakes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: Hawaiian, Tropical
Calories: 320
Ingredients Method Notes

Ingredients
  

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

Method
 

Preparation and Baking
  1. Preheat your oven to 350°F. 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.
Making the Glaze
  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.
Serving
  1. Frost the top with Cool Whip and sprinkle with sweetened coconut flakes for garnish.
  2. Serve with fresh tropical fruits like pineapple or mango, or a scoop of vanilla ice cream.

Notes

Store leftovers in an airtight container in the refrigerator for 3-5 days. The cake keeps best chilled, and the Cool Whip topping stays light.