Easy Hawaiian Guava Cake Bliss

Transport your kitchen to the sun-dappled islands with this Hawaiian guava cake. Perfect for birthdays or a summer potluck, this vibrant pink dessert layers tangy guava glaze over fluffy strawberry cake and a plush cream cheese topping. It is quick enough for a weeknight celebration but dazzling enough to impress at any gathering.

The first time I served this, my neighbors could not believe it was homemade. Now, it is their top request every time there is a cookout.

Ingredients

• Strawberry cake mix: Provides a soft pink crumb and sweet berry base. Duncan Hines Signature Strawberry Supreme gives the best color and rise
• Guava nectar or juice: Brings a unique tropical zing. Kern's Goya or Jumex brands taste the most authentic
• Eggs: Bind the cake and offer stability. Room temperature eggs create an even batter
• Liquid coconut oil: Adds subtle coconut notes and moistness. Opt for unrefined if you love coconut flavor
• Cream cheese: Gives the frosting its luscious texture. Always start with softened cream cheese
• Granulated sugar: Creates structure in both the frosting and the glaze. Use a fine grain for smooth blending
• Vanilla or almond extract: Adds warmth or a unique twist. Pure extract is worth the splurge
• Cool Whip: Lightens the frosting and makes it extra fluffy. Make sure it is completely thawed
• Cornstarch: Thickens the guava glaze to a lovely drizzle-able consistency
• Water: Allows you to blend the cornstarch smoothly for the glaze
• Coconut flakes: Optional but they give a tropical crunch. Toast lightly for extra flavor

Instructions

Cake Preparation:

Preheat and Prep: Set your oven to 350 degrees F and give your baking pan a light mist of spray so the cake lifts out perfectly when cool.

Mix the Batter:

In a large bowl combine strawberry cake mix, guava nectar, eggs, and coconut oil. Mix first on low just until combined, stop the mixer and scrape down every bit from the sides, then increase speed to medium high and beat for two additional minutes. The batter should look silky pink and a bit fluffy.

Bake the Cake:

Pour your batter into the baking dish, evening out the top with a spatula. Slide into your hot oven and bake for about twenty five minutes. The cake is ready when a toothpick comes out with no wet crumbs. Cool it on a wire rack until room temperature.

Make the Frosting:

Cream the Cream Cheese: In a mixing bowl beat the cream cheese until it looks whipped and smooth. No lumps allowed at this stage.

Add Sugar and Extract:

Trickle in the granulated sugar followed by your vanilla or almond extract. Beat until completely blended and fluffy.

Fold in Cool Whip:

Swap to a spatula and gently fold in the Cool Whip. Stop as soon as everything is creamy and uniform.

Prepare the Guava Glaze:

Make the Slurry: In a small cup blend cornstarch with water until fully dissolved. This stops lumps.

Cook the Glaze:

In a saucepan add guava nectar and sugar. Heat to a gentle bubble, stirring all the time. Pour in the slurry and cook one minute longer until the glaze thickens and turns glossy. Let cool to room temp.

Assemble the Cake:

Frost and Glaze: Once your cake is completely cool, swipe on the cream cheese frosting in a thick, even layer. Drizzle the cool guava glaze in zigzags or swirls. Use a spatula to gently blend the glaze across the surface.

Chill and Garnish:

Refrigerate the cake so the layers firm up and flavors meld. Scatter coconut flakes over the top just before serving for extra island flair.

Serve:

Slice into neat squares with a sharp knife. For an extra punch, drizzle more guava nectar on each piece.

I have a guilty weakness for guava nectar I almost always lick the spatula after glazing this cake The coconut flakes have become a tradition in my house ever since my sister requested a crunchier topping and it was an instant hit

Storage Tips

Wrap leftover cake tightly with plastic or transfer slices into an airtight container. It keeps fresh in the fridge for about four days and the flavors deepen on day two.

Ingredient Substitutions

If guava nectar is hard to source passion fruit or mango nectar can be swapped in for their own tropical character. Lactose free cream cheese and a non dairy whipped topping work well for a dairy sensitive crowd. A basic vanilla cake mix can replace strawberry if that is what you have in your pantry but you will lose some color and berry flavor.

Serving Suggestions

Chill your cake for at least three hours before slicing. Serve each piece on a pretty platter and feel free to pile more coconut or fresh slices of tropical fruit on each square. A scoop of vanilla ice cream turns this into a decadent treat for hot afternoons.

Cultural Touchpoints

This cake became popular at luaus and birthday parties all over Hawaii after the seventies. The inspiration came from fusion bakeries adding guava and strawberry twists to traditional sheet cakes and locals quickly embraced the cheerful colors and tart-sweet taste.

Seasonal Adaptations

Top with thin slices of fresh mango or papaya for a summer update Use blood orange zest in the frosting for a wintery twist Swap in passionfruit nectar when guava is not available

Success Stories

Family friends who had never tasted guava were surprised at the nostalgic yet new flavor profile. Once my nephew called it birthday beach cake and now everyone refers to it that way during summer gatherings.

Freezer Meal Conversion

Cut cooled cake into squares and wrap each tightly in plastic wrap followed by foil. Freeze for up to one month. Thaw slices overnight in the fridge and frost with an extra swipe of cream cheese before serving for best freshness.

This cake delivers absolute tropical joy in every forkful. Try it once and it is sure to become a new favorite treat at all your special gatherings.

Common Recipe Questions

→ What type of guava nectar works best?

Kern's, Jumex, or Goya guava nectar yields authentic flavor and lovely aroma for this dessert.

→ Can I substitute cake mix flavors?

Strawberry is ideal, but you can use white or yellow cake mix for a milder base; flavor will vary accordingly.

→ How do I get a perfectly smooth frosting?

Beat cream cheese until fluffy, then gradually mix in sugar and vanilla. Gently fold in Cool Whip to maintain lightness.

→ Do I need to use coconut flakes on top?

They are optional but add pleasant texture and complement the tropical essence of the dish.

→ How long should the cake chill before serving?

Chill for at least one hour to allow the flavors to meld and the glaze to set perfectly.