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Hawaiian Guava Cake Recipe with Coconut Cream Cheese and Guava Glaze

A slice of Hawaiian Guava Cake with glossy pink glaze and coconut cream cheese layers, styled as a tropical take on Brazil Cakes.
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This tropical Hawaiian Guava Cake layers a soft strawberry cake with a fluffy cream cheese filling and a glossy guava topping. Sweet, bright, and lightly coconut-kissed, it makes a stunning dessert for warm-weather gatherings and special celebrations.

Ingredients

Scale

For the cake

  • 1 box strawberry cake mix
  • 1 cup Guava nectar or guava juice
  • 3 Eggs
  • 1/2 cup Coconut oil, melted

For the cream cheese layer

  • 8 oz Cream cheese, softened
  • 1/2 cup Granulated sugar
  • 1 tsp Vanilla extract
  • 8 oz Whipped topping, thawed

For the guava glaze

  • 2 1/2 cups Guava nectar or guava juice
  • 1/2 cup Granulated sugar
  • 2 tbsp Cornstarch
  • 1/4 cup Water

Optional topping

  • 1 cup Sweetened coconut flakes

Instructions

  1. Prepare the pan and oven.
    Set the oven to 350°F. Spray a 13 x 9-inch baking pan with vegetable spray so the cake releases easily after baking.
  2. Mix the cake batter.
    Place the strawberry cake mix, guava juice, eggs, and melted coconut oil into a large mixing bowl. Beat on low speed for about 30 seconds so the ingredients start coming together. Stop the mixer and scrape down the sides and bottom of the bowl to catch any dry mix. Then increase to medium-high speed and beat for about 2 minutes until the batter looks smooth and fully combined.
  3. Bake the cake.
    Pour the batter into the prepared pan and spread it into an even layer. Bake for 24 to 26 minutes, or until the edges look lightly golden and a toothpick inserted in the center comes out clean or with just a few crumbs attached.
  4. Cool completely.
    Remove the pan from the oven and transfer it to a wire rack. Let the cake cool all the way before adding any topping layers. This helps the cream cheese layer stay fluffy and keeps the cake from becoming soft or messy.
  5. Make the cream cheese filling.
    Beat the softened cream cheese in a bowl until it turns light and fluffy. Add the sugar and vanilla extract, then continue mixing until smooth. Gently fold in the whipped topping until everything blends evenly. Chill the mixture briefly if needed so it stays easy to spread.
  6. Spread the cream cheese layer.
    Once the cake has cooled, spread the cream cheese mixture evenly over the top. Work carefully so the surface stays smooth. Place the cake in the refrigerator or freezer for a short time so the filling firms up before the glaze goes on.
  7. Cook the guava glaze.
    Add the guava nectar or juice and sugar to a medium saucepan. Bring the mixture to a gentle boil over medium heat and let it boil for about 2 minutes. In a separate small bowl, stir together the cornstarch and water until completely smooth. Whisk that slurry into the hot guava mixture. Return the pan to the heat and let it boil gently for about 1 minute, stirring as it thickens. Remove it from the heat and let it cool in the refrigerator until it is no longer warm.
  8. Finish the cake.
    Spoon or pour the cooled guava glaze over the cream cheese layer. Spread it gently across the surface so the top looks even and glossy. Refrigerate the cake until serving time.
  9. Garnish and serve.
    Add sweetened coconut flakes on top if you want extra texture and tropical flavor. Slice the cake cold for the cleanest pieces.

Notes

  • Room temperature ingredients matter. They blend more smoothly and help the cake and cream cheese layer turn out better.
  • This dessert tastes even better after chilling, so it is a great make-ahead option.
  • Store leftovers covered in the refrigerator and serve cold for the best texture.

Nutrition

Find it online: https://irmacooks.com/hawaiian-guava-cake-recipe/