Description
A delightful cake brimming with sweet and tangy guava, topped with a creamy vanilla-infused cream cheese layer.
Ingredients
Scale
- 1 box Strawberry Cake Mix
- 1 cup Guava Nectar or Guava Juice
- 3 large Eggs
- 1/2 cup Coconut Oil
- 8 oz Cream Cheese
- 1/2 cup Granulated Sugar
- 1 tsp Vanilla Extract
- 8 oz Cool Whip
- 2 1/2 cups Guava Nectar or Guava Juice (for topping)
- 1/2 cup Granulated Sugar (for topping)
- 2 tbsp Cornstarch
- 1/4 cup Water
- 1 cup Sweetened Coconut Flakes (optional)
Instructions
- Preheat your oven to 350°F and lightly spray a 13 x 9-inch baking dish with vegetable oil.
- In a large mixing bowl, combine the strawberry cake mix, guava juice, eggs, and coconut oil. Mix on low speed for 30 seconds, then increase to medium speed for 2 minutes until smooth.
- Pour the batter into the prepared pan. Bake for 24–26 minutes, then check for doneness with a toothpick.
- Let the cake cool for a few minutes, then transfer to a wire rack to cool completely.
- In a mixing bowl, beat the cream cheese until fluffy. Add sugar and vanilla, mix, then fold in the Cool Whip. Refrigerate until ready to assemble.
- In a saucepan, combine guava juice and sugar over medium heat until it boils. Mix cornstarch and water into a slurry and whisk into the boiling liquid. Stir continuously until thickened, then let cool.
- Once the cake has cooled, spread the cream cheese mixture on top and pour the guava gel over it. Refrigerate for a few hours.
- Before serving, sprinkle with coconut flakes if desired, slice, and enjoy!
Notes
Ensure ingredients are at room temperature for a smooth batter. Avoid overmixing to maintain the cake’s texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 square
- Calories: 320
- Sugar: 28g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg