I love to share recipes that feel like a small trip to the islands. Decadent Hawaiian Guava Cake: A Slice of Paradise brings bright guava flavor and soft cake in every bite, and I write it in a way you can use again and again. I also like to pair sweet cakes with cozy coffee treats like my notes on apple cider coffee cake when friends come by.
My dad James first tasted this cake at my house. He smiled and asked for a second slice, and my sister Jennifer asked for the recipe to make on her next holiday.
Gathering Your 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
- 2 tbsp Cornstarch
- 1/4 cup Water (For slurry)
- 1 cup Sweetened Coconut Flakes (For garnish)
The Tools That Help
I keep the tool list short and clear. You will need:
- A 9×13 inch baking pan or a similar size pan.
- A large mixing bowl and a smaller bowl.
- A handheld mixer or a stand mixer.
- A whisk and a rubber spatula.
- A small saucepan for the glaze.
- Parchment paper or nonstick spray. I also like to pull a savory idea from time to time, especially when the oven is free, and a recipe like blackened shrimp stroganoff can make a full island night when I serve cake for dessert.
The Step-by-Step Process
- Preheat the oven to 350 F and prepare the pan with spray or parchment.
- Mix the cake mix, guava nectar, eggs, and melted coconut oil in a bowl until smooth.
- Pour batter into the prepared pan and smooth the top.
- Bake for 25 to 30 minutes or until a toothpick comes out clean.
- Let the cake cool in the pan on a rack for 10 minutes.
- While the cake cools, beat the cream cheese, 1/2 cup sugar, and vanilla until smooth.
- Spread the cream cheese mixture over the warm cake in an even layer.
- Chill the pan in the fridge for 30 minutes to set the cream cheese layer.
- In a small saucepan, combine 2 1/2 cups guava nectar and 1/2 cup sugar and warm over low heat.
- Mix the cornstarch and water to make a slurry and stir it into the warm guava.
- Bring the glaze to a gentle simmer and cook until it thickens for 2 to 3 minutes.
- Remove the glaze from heat and let it cool until warm, not hot.
- Fold the Cool Whip into the cream cheese if you want a lighter top, or spread the Cool Whip on top of the cream cheese layer.
- Pour the warm guava glaze over the top of the cake, spreading gently to cover.
- Sprinkle the sweetened coconut flakes evenly over the glaze.
- Chill the cake for at least 2 hours or overnight for best flavor and clean slices.
- Slice with a warm, clean knife and serve chilled.
- Store leftovers covered in the fridge for up to 4 days.
Lighter, Healthier Touches
I like to offer small swaps to lighten this cake without losing the sweet island feel. Swap half of the coconut oil for applesauce to cut fat and keep moisture. Use a low sugar guava nectar or dilute the guava juice with water to lower sugar. Use light cream cheese and light whipped topping to reduce calories. Toast the coconut flakes lightly instead of using sweetened flakes to lower added sugar. These small changes keep the guava taste strong and make the cake feel a bit kinder to your daily plan.
Perfect Pairings
This cake works with many drinks and sides. Serve it with a strong black coffee or a mild tea to balance the sweet glaze. If you want a full dessert spread, add a small scoop of vanilla ice cream and a fruit salad on the side. For a southern island twist I sometimes serve it with a chilled coconut panna cotta or a rich banana pudding. If you love bold sweets, try adding a spoon of caramel and cookie crunch for contrast like I enjoy when I bake a Biscoff banana pudding with caramel as a companion dish on party nights.
Common Stumbles to Avoid
I see a few small mistakes often. Do not overmix the cake batter. Mix until the flour or mix has just blended in. Overmixing makes a dense cake. Do not pour hot glaze on a very cold cake. The glaze can crack or run off. Warm glaze is best so it spreads evenly. Make sure the cream cheese is at room temperature before beating. Cold cream cheese makes lumps. Chill the cake enough before slicing. A warm cake will not give neat slices.
Storing Your Creation
I store this cake in the fridge covered with plastic wrap or in an airtight container. It stays best for up to 4 days. If you need to freeze it, slice into single servings and wrap each piece tightly. Freeze for up to 2 months. Thaw in the fridge overnight before serving. Re-chill for a short time after thawing to firm the glaze.
A Final Warm Word
I make this cake when I want a bright treat that feels like an island afternoon. My family loves the soft guava and the creamy top. Make a pan for a holiday, a picnic, or a slow weekend. It brings warm smiles in simple ways.
Answering Your Questions
How long will Decadent Hawaiian Guava Cake: A Slice of Paradise stay fresh?
I keep this cake in the fridge and it stays fresh for about four days. If you cover it well you can keep the texture and flavor. For longer keep single slices frozen and thaw in the fridge.
Can I make Decadent Hawaiian Guava Cake: A Slice of Paradise ahead?
Yes. I often make the cake and glaze a day ahead and chill it overnight. The flavors blend and the cake slices cleaner the next day. Add the coconut flakes just before serving if you want them crisp.
Can I use fresh guava instead of guava nectar in Decadent Hawaiian Guava Cake: A Slice of Paradise?
You can use fresh guava but you will need to cook it and strain it to make a smooth juice. Fresh guava is lovely but it changes the sugar and water balance, so taste as you go and adjust sugar and thickness with the cornstarch slurry.
Print
Decadent Hawaiian Guava Cake: A Slice of Paradise
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delightful cake infused with bright guava flavor and a creamy topping, perfect for any occasion.
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
- 2 tbsp Cornstarch
- 1/4 cup Water (For slurry)
- 1 cup Sweetened Coconut Flakes (For garnish)
Instructions
- Preheat the oven to 350°F and prepare the pan with spray or parchment.
- Mix the cake mix, guava nectar, eggs, and melted coconut oil in a bowl until smooth.
- Pour batter into the prepared pan and smooth the top.
- Bake for 25 to 30 minutes or until a toothpick comes out clean.
- Let the cake cool in the pan on a rack for 10 minutes.
- While the cake cools, beat the cream cheese, 1/2 cup sugar, and vanilla until smooth.
- Spread the cream cheese mixture over the warm cake in an even layer.
- Chill the pan in the fridge for 30 minutes to set the cream cheese layer.
- In a small saucepan, combine 2 1/2 cups guava nectar and 1/2 cup sugar and warm over low heat.
- Mix the cornstarch and water to make a slurry and stir it into the warm guava.
- Bring the glaze to a gentle simmer and cook until it thickens for 2 to 3 minutes.
- Remove the glaze from heat and let it cool until warm, not hot.
- Fold the Cool Whip into the cream cheese if you want a lighter top, or spread the Cool Whip on top of the cream cheese layer.
- Pour the warm guava glaze over the top of the cake, spreading gently to cover.
- Sprinkle the sweetened coconut flakes evenly over the glaze.
- Chill the cake for at least 2 hours or overnight for best flavor and clean slices.
- Slice with a warm, clean knife and serve chilled.
- Store leftovers covered in the fridge for up to 4 days.
Notes
For a lighter touch, substitute half the coconut oil with applesauce and use light cream cheese and whipped topping.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
Keywords: Hawaiian cake, guava cake, dessert recipes