Name: Decadent Hawaiian Guava Cake Recipe
Prep time: 15 min
Cook time: 26 min
Total time: 1 h 15 min
Cuisine: Hawaiian
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; 1/2 cup Granulated Sugar; 2 tbsp Cornstarch; 1/4 cup Water (for slurry); 1 cup Sweetened Coconut Flakes

Jump to Recipe

Introduction

This Decadent Hawaiian Guava Cake combines tropical flavors with a light, creamy texture. Featuring guava juice and sweet coconut, it’s a refreshing dessert perfect for any occasion. Simple to prepare yet impressive to serve, this cake brings a taste of the islands to your table.

A slice of three-layer cake sits on a white plate placed on a white marbled surface. The bottom layer is a thin, golden-brown crust. The middle layer is a thick, moist, bright pink cake with a soft, spongy texture. On top of the cake is a thick, creamy white frosting layer, covered by a smooth, glossy pink glaze. A small dollop of white cream and a translucent pink candy piece decorate the top center of the slice. A silver fork rests beside the slice on the plate, and in the background, the rest of the cake with a missing slice and halved limes are visible. 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
2 tbsp Cornstarch
1/4 cup Water (for slurry)
1 cup Sweetened Coconut Flakes (for garnish)

Instructions

Step 1: Preheat the oven to 350°F and coat a 13 x 9-inch baking dish with vegetable spray.
Step 2: In a mixer, combine the strawberry cake mix, 1 cup guava nectar or juice, eggs, and melted coconut oil. Mix on low for 30 seconds, scrape the sides, then beat on medium-high for 2 minutes.
Step 3: Pour the batter into the prepared pan and bake for 24–26 minutes. Test doneness with a toothpick; it should come out clean.
Step 4: Transfer the cake to a wire rack and let it cool completely.
Step 5: Beat the cream cheese until fluffy. Add 1/2 cup sugar and vanilla extract, then fold in the thawed Cool Whip. Refrigerate this mixture until ready to use.
Step 6: Once the cake is cooled, spread the cream cheese mixture evenly over the top and chill to set.
Step 7: For the glaze, combine 2 1/2 cups guava nectar or juice with 1/2 cup sugar in a saucepan and bring to a low boil.
Step 8: In a small bowl, mix cornstarch and water to make a slurry. Whisk this into the boiling guava mixture and cook for one minute until thickened. Remove from heat and let cool in the refrigerator.
Step 9: Spread the cooled guava glaze evenly over the cream cheese layer.
Step 10: Refrigerate the finished cake until serving, then garnish with sweetened coconut flakes if desired.

Tips & Variations

Use coconut oil for a subtle tropical flavor or substitute with vegetable oil if preferred.
For a dairy-free version, try coconut cream instead of cream cheese and a dairy-free whipped topping.
Chilling the cake overnight helps the flavors meld beautifully and makes slicing easier.
Add chopped macadamia nuts to the cream cheese layer for extra crunch and island flair.

Storage

Store leftover cake covered in the refrigerator for up to 3 days. Keep it chilled to maintain the glaze and cream cheese frosting’s texture. When reheating, it’s best served cold, but you can let it sit at room temperature for 15 minutes before serving for a softer bite.

How to Serve

A slice of cake sits on a white plate with a silver fork next to it. The cake has three layers: the bottom layer is a thin, light brown crust, the middle layer is a thick, soft pink cake with a crumbly texture, and the top layer is a smooth white cream. On top, there is a glossy pink jelly-like layer with a small dollop of white cream and a small pink candy piece as decoration. In the background, the rest of the cake can be seen with a slice cut out, and there are halved green limes placed around. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh guava juice instead of store-bought nectar?

Yes, fresh guava juice works well and can add a more natural flavor. Just ensure it’s strained and sweetened to taste, as fresh juice can vary in sweetness and consistency.

Is it possible to make this cake gluten-free?

You can use a gluten-free strawberry cake mix to make this recipe gluten-free. Be sure to check all other ingredients, like the Cool Whip and guava nectar, for any gluten-containing additives.