Decadent Hawaiian Guava Cake: A Slice of Paradise Recipe
If you’re craving a tropical escape on your dessert plate, nothing quite captures that blissful vibe like the Decadent Hawaiian Guava Cake: A Slice of Paradise. This cake is a luscious harmony of bright guava nectar, creamy coconut, and a light strawberry cake base that feels like a vacation in every bite. Perfectly moist, extravagantly fruity, and topped with a glossy guava gel and toasted coconut flakes, it’s a dessert that invites you to relax, smile, and savor the sweetness of island-inspired indulgence.
Ingredients You’ll Need
These ingredients are straightforward but crucial, each playing a special role in crafting the taste, texture, and vibrant color of your Decadent Hawaiian Guava Cake: A Slice of Paradise. From the tropical-guava infusion found in juice and nectar to the rich cream cheese layering, every component is a key to unlocking that perfectly balanced experience.
- Strawberry Cake Mix: Provides a lightly fruity and tender crumb that marries beautifully with guava’s tartness.
- Guava Nectar or Guava Juice: The star tropical flavor that infuses the batter and makes the cake uniquely Hawaiian.
- Eggs (3 large, room temperature): Help bind the cake together and add richness.
- Coconut Oil (1/2 cup, melted): Adds moistness and a subtle tropical aroma.
- Cream Cheese (8 oz, room temperature): For a smooth, tangy layer that balances the sweetness.
- Granulated Sugar: Used both in the cream cheese layer and guava gel to add sweetness.
- Vanilla Extract (1 tsp): Enhances the overall flavor depth of the cream cheese layer.
- Cool Whip (8 oz, thawed): Whipped topping folded into cream cheese for fluffy texture.
- Cornstarch (2 tbsp): Thickens the guava gel to a glossy finish.
- Water (1/4 cup): Combines with cornstarch to create a slurry for the gel.
- Sweetened Coconut Flakes (optional, 1 cup): Adds crunchy, toasted tropical flair as a garnish.
How to Make Decadent Hawaiian Guava Cake: A Slice of Paradise
Step 1: Prepare the Cake Batter
Begin by preheating your oven to 350°F and greasing a 13 x 9 baking dish with vegetable spray. In your mixer, combine the strawberry cake mix, guava nectar or juice, room temperature eggs, and melted coconut oil. Start mixing on low speed for 30 seconds, then scrape down the sides and blend on medium-high for 2 minutes until smooth and well incorporated. This process sets the foundation for that tender, flavorful crumb that will carry the tropical notes.
Step 2: Bake the Cake
Pour the batter into your prepared pan and place it in the oven for 24 to 26 minutes. To test for doneness, insert a toothpick into the center — it should come out clean or with just a few moist crumbs clinging to it. Once baked, transfer the cake to a cooling rack and let it cool completely. This cooling step is essential; otherwise, your creamy layer might melt on contact.
Step 3: Make the Cream Cheese Layer
While the cake cools, beat the cream cheese with a mixer until it’s light and fluffy. Add the granulated sugar and vanilla extract, mixing thoroughly. Next, gently fold in the thawed Cool Whip to keep the texture airy and smooth. Refrigerate this luscious layer until you’re ready to spread it evenly over the cooled cake.
Step 4: Prepare the Guava Gel
In a saucepan, combine 2 1/2 cups of guava nectar or juice with 1/2 cup granulated sugar and bring to a low boil. While heating, mix the cornstarch with water to create a slurry and whisk it into the juice mixture. Keep the pan on medium heat and boil for one minute until the mixture thickens to a glossy gel. Remove it from heat and set it aside to cool completely in the refrigerator — this glaze will give your cake that irresistible tropical sheen.
Step 5: Assemble the Cake
Once the cake is fully cooled, spread the chilled cream cheese mixture evenly over the top. Then, carefully pour the cooled guava gel over the cream cheese layer, spreading it gently to cover the surface. Return the cake to the refrigerator to chill and firm up, allowing flavors to meld beautifully.
Step 6: Garnish and Serve
When you’re ready to serve, optionally sprinkle the top with a generous handful of sweetened coconut flakes to add a crunchy texture and an extra dose of tropical charm. And just like that, your Decadent Hawaiian Guava Cake: A Slice of Paradise is ready to transport you to those sunny island vibes.
How to Serve Decadent Hawaiian Guava Cake: A Slice of Paradise
Garnishes
Garnishing can elevate your cake from delicious to truly show-stopping. Toasted sweetened coconut flakes provide a sweet crunch and complement the guava and coconut oil flavors perfectly. You can also add a few fresh guava slices or edible flowers for an elegant, colorful touch that amplifies the tropical theme.
Side Dishes
This cake pairs wonderfully with a light, creamy accompaniment like a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. For those who love a little contrast, a fresh fruit salad featuring pineapple, mango, or papaya makes an ideal refreshing side that keeps the tropical celebration going.
Creative Ways to Present
For a festive touch, serve individual slices in clear dessert plates to showcase the vibrant layers of guava gel and cream cheese. You might also place small sprigs of mint on each slice for a pop of greenery. Hosting a luau-style party? Pair your cake slices with tropical drinks served in coconuts or pineapples to complete the island mood.
Make Ahead and Storage
Storing Leftovers
After serving, cover any leftover cake tightly with plastic wrap or store it in an airtight container and refrigerate. This will keep the cake moist and protect it from absorbing other fridge odors. Leftovers should stay fresh and delicious for up to 3 days.
Freezing
You can freeze the Decadent Hawaiian Guava Cake: A Slice of Paradise, but it’s best to freeze individual slices wrapped securely in plastic wrap and then foil to maintain freshness. When stored properly, the cake freezes for up to one month without losing much quality.
Reheating
This cake is best enjoyed chilled, so reheating isn’t necessary. If you prefer a slightly softer texture, allow frozen slices to thaw overnight in the refrigerator. Serving chilled keeps the guava gel intact and the cream cheese layer delightfully creamy.
FAQs
Can I use fresh guava instead of guava nectar or juice?
Fresh guava is delicious but doesn’t provide the same liquid consistency needed for the cake batter and gel. You could experiment by blending it into a puree, but for best results and ease, stick with guava nectar or juice.
Is coconut oil interchangeable with other oils?
You could use a mild vegetable or canola oil, but coconut oil adds a signature tropical aroma that’s fundamental to the authentic flavor profile of this dessert.
Can I make this cake gluten-free?
This recipe depends on the strawberry cake mix, which typically contains gluten. For a gluten-free version, look for a compatible gluten-free strawberry cake mix and verify all other ingredients are gluten-free.
How long does the guava gel keep in the fridge?
The guava gel can be stored in an airtight container in the refrigerator for up to 3 days. Always give it a gentle stir before using, as it may thicken more upon chilling.
What’s the best way to toast coconut flakes?
Spread the coconut flakes evenly on a baking sheet and toast in a 350°F oven for 5 to 7 minutes, stirring once halfway through. Keep a close eye to prevent burning and bring out that perfect golden brown crunch.
Final Thoughts
Now that you’ve got the recipe and tips for the Decadent Hawaiian Guava Cake: A Slice of Paradise, it’s time to bring a piece of tropical bliss to your kitchen and table. This cake is a celebration of bright flavors and creamy textures that’s sure to impress family, friends, and your own sweet tooth. Give it a try and savor the magic that happens when island sunshine meets dessert indulgence.
