Ingredients
For The Cake
- 1 Strawberry Cake Mix (15 oz)
- 1 1/2 cups Guava Nectar or Guava Juice (Kern’s, Jumex, or Goya)
- 3 eggs (room temperature)
- 1/3 cup Coconut Oil (liquid)
For The Cream Cheese Layer
- 10 oz Cream Cheese (room temperature)
- 1/2 cup granulated sugar
- 1 teaspoon Vanilla extract
- 8 oz Cool Whip (thawed)
For The Guava Glaze Layer
- 2 1/2 cups Guava Nectar or Guava Juice (Pink is better)
- 1/2 cup granulated sugar
- 4 tablespoons Cornstarch
- 3 tablespoons Water
For Garnish (Optional)
- 4 tablespoons sweetened Coconut Flakes
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F. Coat a 13 x 9-inch baking dish with vegetable spray to prevent sticking.
- Make the Cake Batter: In a mixer, combine the strawberry cake mix, 1 1/2 cups guava nectar or juice, eggs, and liquid coconut oil. Blend on low for 30 seconds, scrape the bowl, then beat for 2 minutes on medium-high speed to ensure an even batter.
- Bake the Cake: Pour the batter into the prepared baking dish. Bake for 24-26 minutes, until the edges are lightly golden and a toothpick inserted in the center comes out clean or with just a few crumbs.
- Cool the Cake: Remove the cake from the oven and transfer it to a wire cooling rack. Let it cool completely to room temperature before adding the next layer.
- Prepare Cream Cheese Layer: In a mixing bowl, beat the cream cheese until fluffy. Add granulated sugar and vanilla extract, and mix well. Gently fold in the thawed Cool Whip until fully combined. Refrigerate until ready to use.
- Assemble Cream Cheese Layer: Spread the cream cheese mixture evenly over the cooled cake. Place the cake in the refrigerator or freezer until this layer is set.
- Make Guava Glaze: In a medium saucepan, bring 2 1/2 cups guava nectar or juice and 1/2 cup sugar to a low boil over medium heat for approximately 2 minutes. In a small bowl, mix cornstarch and water to form a slurry.
- Thicken Glaze: Remove the guava mixture from heat and whisk in the cornstarch slurry. Return the saucepan to heat and bring back to a low boil, cooking for an additional 1 minute until thickened. Remove from heat and chill in the refrigerator until ready to glaze the cake.
- Glaze the Cake: Once the guava glaze has cooled, spread it gently and evenly over the set cream cheese layer of the cake.
- Chill and Serve: Refrigerate the assembled cake until ready to serve. Before serving, optionally garnish with sweetened coconut flakes. This cake pairs wonderfully with milk, additional guava juice, or ice cream.
Notes
- Using pink guava nectar or juice enhances the vibrant flavor and color of the glaze.
- Ensure cream cheese and eggs are at room temperature to help achieve a smooth batter.
- To speed up setting, place the cake in the freezer for about 15-20 minutes after applying the cream cheese layer.
- Coconut oil can be substituted with vegetable oil if preferred, but will slightly alter the flavor.
- Store cake in the refrigerator for up to 3 days for best freshness.
- For a more tropical touch, serve with fresh pineapple or mango slices on the side.
- Prep Time: 20 minutes
- Cook Time: 26 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
- Diet: Vegetarian
