If you’re craving a dessert that instantly whisks you away to a sunny beachside with every bite, look no further than this Tropical Hawaiian Guava Cake with Cream Cheese Frosting and Coconut Glaze Recipe. It’s a vibrant celebration of tropical flavors where luscious guava nectar mingles with the rich cream cheese frosting and a silky coconut glaze, all atop a moist strawberry-flavored cake. Each element works in harmony, delivering a bright, tangy sweetness balanced by creamy and crunchy textures that make this cake an unforgettable tropical treat you’ll want to make again and again.
Ingredients You’ll Need
Gathering simple, easy-to-find ingredients is key to creating this stunning Tropical Hawaiian Guava Cake with Cream Cheese Frosting and Coconut Glaze Recipe. Each one brings something essential to the table, whether it’s moisture, sweetness, or that unmistakable tropical flair.
- 15 oz Strawberry Cake Mix: Provides a sweet, colorful base that’s light and fluffy for the perfect cake texture.
- 1.5 cups Guava Nectar/Juice: The star tropical flavor, adds natural fruitiness and moisture; Kern’s, Jumex, or Goya brands work wonderfully.
- 3 large Eggs: At room temperature for better mixing, they help bind and lift the batter.
- 1/3 cup Coconut Oil: Liquid form ensures a moist, tender crumb with a subtle coconut hint.
- 10 oz Cream Cheese: Softened for smooth and creamy frosting base with a tangy undertone.
- 1/2 cup Granulated Sugar: Sweetens the cream cheese layer perfectly without overpowering.
- 1 teaspoon Vanilla Extract: Enhances all the flavors, adding warmth and depth.
- 8 oz Cool Whip: Thawed to create a light and airy texture in the frosting.
- 1/2 cup Granulated Sugar (for glaze): Sweetens the coconut glaze for that glossy finish.
- 4 tablespoons Cornstarch: Thickens the glaze to a luscious, spoonable consistency.
- 3 tablespoons Water: Used to make the cornstarch slurry, ensuring a smooth glaze.
- 4 tablespoons Coconut Flakes (optional): Adds delightful texture and enhances the tropical theme.
How to Make Tropical Hawaiian Guava Cake with Cream Cheese Frosting and Coconut Glaze Recipe
Step 1: Prepare Your Oven and Baking Pan
Preheat your oven to 350°F. Grease a 13 x 9-inch baking dish with non-stick spray to ensure the cake slides right out after baking without a snag. Setting up the oven and pan early gets you ready for smooth, uninterrupted baking.
Step 2: Mix the Cake Batter
Combine the strawberry cake mix, guava nectar, eggs, and coconut oil in your mixer bowl. Start mixing on low speed for about 30 seconds—this prevents flour from flying everywhere—and then increase to medium-high for 2 minutes. This step ensures all ingredients are fully incorporated for a light and tender crumb. Don’t forget to scrape down the sides of the bowl to catch every bit of batter.
Step 3: Bake Until Perfect
Pour the batter evenly into your prepared pan and place it in the oven. Bake for 24 to 26 minutes, or until a toothpick poked into the center comes out clean. The aroma of strawberry and guava filling the kitchen is your first hint of how delicious this cake will be.
Step 4: Prepare the Cream Cheese Frosting
While the cake cools, beat the softened cream cheese with 1/2 cup granulated sugar and vanilla extract until fluffy and smooth. Gently fold in the thawed Cool Whip to lighten the texture, transforming the frosting into a creamy cloud that perfectly complements the tropical cake base. Pop it in the fridge until the cake has cooled completely.
Step 5: Make the Guava Coconut Glaze
Pour the guava nectar and the remaining 1/2 cup sugar into a saucepan and bring to a boil. In a small bowl, mix cornstarch with water to make a slurry. Stir this slurry into the boiling guava mixture and continue boiling for 1 to 2 minutes until the glaze thickens beautifully. Transfer to the fridge to cool before glazing.
Step 6: Assemble the Cake
Spread the chilled cream cheese frosting evenly over the cooled cake, smoothing it out like a pro. Refrigerate for 30 minutes to help set this luscious layer. Once firm, spoon the cooled guava glaze over the top, letting it cascade smoothly across the surface. Sprinkle with coconut flakes if you like that extra tropical crunch. Chill the entire cake again until you’re ready to serve.
How to Serve Tropical Hawaiian Guava Cake with Cream Cheese Frosting and Coconut Glaze Recipe
Garnishes
The magic of this cake can be elevated further with just a few thoughtful garnishes. A light dusting of toasted coconut flakes provides a nutty contrast, while small edible flowers or fresh guava slices add visually stunning pops of color and enhance the tropical vibe.
Side Dishes
This Tropical Hawaiian Guava Cake with Cream Cheese Frosting and Coconut Glaze Recipe is a star on its own but pairs marvelously with a scoop of vanilla ice cream or a dollop of whipped cream to balance the fruity sweetness. Fresh fruit salads or tropical smoothies make excellent companions for a full tropical dining experience.
Creative Ways to Present
For a festive celebration, serve this cake in individual clear glass cups to showcase the colorful layers, or cut into bite-sized squares for an irresistible party platter. You could even create cake pops using leftover pieces, dipped in white chocolate and sprinkled with shredded coconut for portable tropical treats.
Make Ahead and Storage
Storing Leftovers
After enjoying your Tropical Hawaiian Guava Cake with Cream Cheese Frosting and Coconut Glaze Recipe, store any leftovers covered tightly in the refrigerator. The cream cheese frosting and guava glaze keep the cake moist and fresh for up to 4 days, so you can savor those tropical flavors a little longer.
Freezing
This cake freezes well if you want to prepare it ahead of time. Wrap individual slices tightly in plastic wrap and place them in a freezer-safe container. Frozen cake lasts up to 2 months; just thaw overnight in the refrigerator before serving.
Reheating
Since this is a chilled cake with cream cheese frosting, it’s best enjoyed cold or at room temperature. If you prefer, remove it from the fridge about 20 minutes before serving to let the flavors mellow, but avoid microwaving to keep the texture intact.
FAQs
Can I substitute guava nectar with fresh guava juice?
Absolutely! Fresh guava juice works beautifully, but make sure it’s strained and possibly reduced slightly to match the concentrated sweetness of store-bought nectar. This way, you keep that authentic tropical brightness in the cake.
Is it necessary to use coconut oil instead of butter?
Coconut oil adds a subtle tropical aroma and keeps the cake moist, which complements the guava flavor perfectly. You can substitute with melted butter if needed, but expect a slightly different taste profile.
Can this cake be made gluten-free?
If you use a gluten-free strawberry cake mix, this recipe can definitely be adjusted for gluten-free diets. Just confirm all other ingredients, like the guar juice and frosting components, meet gluten-free standards.
How do I prevent the glaze from getting too runny?
Make sure you boil the cornstarch slurry with the guava nectar long enough until the mixture thickens properly. Cooling it thoroughly before glazing also helps it set nicely without dripping off the cake.
Can I use fresh coconut instead of coconut flakes?
Fresh shredded coconut can be used and will bring a lovely moist texture, but be mindful it might release more moisture on the glaze. Toasting fresh coconut lightly before sprinkling is a great way to enhance flavor and texture.
Final Thoughts
This Tropical Hawaiian Guava Cake with Cream Cheese Frosting and Coconut Glaze Recipe is truly a slice of paradise you can create anytime, anywhere. Whether you’re celebrating a special occasion or simply craving a taste of the islands, this cake’s vibrant flavors and incredible textures invite you to dig in and enjoy the sunny sweetness of Hawaiian-inspired delight. Give it a try—you’ll be hooked from the very first bite!
Print
Tropical Hawaiian Guava Cake with Cream Cheese Frosting and Coconut Glaze Recipe
- Prep Time: 20 minutes
- Cook Time: 26 minutes
- Total Time: 1 hour 26 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
- Diet: Vegetarian
Description
This Tantalizing Hawaiian Guava Cake is a luscious tropical dessert that combines the sweetness of strawberry cake mix with the fragrant flavor of guava nectar. Topped with a creamy luscious cream cheese layer and a fresh guava glaze, this cake is finished with optional coconut flakes for a delightful texture and taste. Perfect for summer gatherings or a special treat, this cake brings a tropical paradise right to your table.
Ingredients
Cake Batter
- 15 oz Strawberry Cake Mix
- 1.5 cups Guava Nectar/Juice (Kern’s, Jumex, or Goya recommended)
- 3 large Eggs (room temperature)
- 1/3 cup Coconut Oil (liquid form)
Cream Cheese Layer
- 10 oz Cream Cheese (room temperature)
- 1/2 cup Granulated Sugar
- 1 teaspoon Vanilla Extract
- 8 oz Cool Whip (thawed)
Guava Glaze
- 1.5 cups Guava Nectar/Juice
- 1/2 cup Granulated Sugar
- 4 tablespoons Cornstarch
- 3 tablespoons Water
Finishing Touch
- 4 tablespoons Coconut Flakes (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a 13 x 9 inch baking dish by spraying it with non-stick spray to ensure easy cake removal.
- Mix Cake Batter: In a mixer bowl, combine the strawberry cake mix, guava nectar, eggs, and coconut oil. Start mixing on low speed for about 30 seconds to combine, then scrape down the sides of the bowl. Increase speed to medium-high and beat for 2 minutes until smooth and fully integrated.
- Bake the Cake: Pour the batter evenly into the prepared baking dish. Bake in the preheated oven for 24-26 minutes. Test doneness by inserting a toothpick into the center; it should come out clean. Remove the cake from the oven and allow it to cool completely.
- Prepare Cream Cheese Layer: While the cake is baking or cooling, beat together the room temperature cream cheese, granulated sugar, and vanilla extract until fluffy and smooth. Gently fold in the thawed Cool Whip until evenly combined. Refrigerate the mixture until the cake has fully cooled.
- Make Guava Glaze: In a saucepan, bring guava nectar and sugar to a boil over medium heat. In a small bowl, mix cornstarch with water to create a slurry. Slowly stir the slurry into the boiling guava mixture and continue boiling for 1-2 minutes until it thickens to a glaze consistency. Remove from heat and chill in the refrigerator until cool.
- Assemble Cake: Once the cake is cooled, spread the chilled cream cheese layer evenly over the top. Place the cake back into the refrigerator for about 30 minutes to allow the layer to set and firm up.
- Add Glaze and Finish: Pour the cooled guava glaze evenly over the cream cheese layer. Sprinkle coconut flakes on top if desired for added texture and flavor. Chill the assembled cake again until ready to serve, maintaining a firm texture and refreshing taste.
Notes
- Room temperature ingredients ensure smooth, even mixing.
- Use authentic guava nectar brands like Kern’s or Jumex for the best flavor.
- The cake can be refrigerated for up to 3 days, making it perfect for make-ahead dessert.
- Coconut flakes add a nice tropical crunch but are optional based on preference.
- Ensure the glaze is fully cooled before pouring it on the cream cheese layer to prevent melting.
