Introduction
Tutorial: how to make Hawaiian guava cake — pink guava layers + whipped cream cheese + glossy glaze. 1 hr 30 min.
Ingredients List
- 1 box strawberry cake mix + 6 oz guava juice concentrate + 1/2 cup oil + 4 eggs + pink coloring
- 16 oz cream cheese + 1 cup cold cream + 1 cup powdered sugar + vanilla
- 1 cup guava jelly + lemon + water + 1/2 tsp cornstarch
- Toasted coconut + dried guava + raspberries + edible flowers
Timing
Bake 40. Cool 30. Frost+Glaze 20. Total 90 min.
Step 1 — Bake
350°F 9×13. Whisk batter. 28-32 min. Cool 30.
Step 2 — Frosting
Cream cheese 2 min. Whip cream stiff. Combine + sugar + vanilla. Fold in 3.
Step 3 — Frost
3/4 inch even. Chill 15.
Step 4 — Glaze
Heat jelly + lemon + water. Slurry cornstarch. 2 min thick. Cool 5.
Step 5 — Pour
Slowly even on cold frosting. Tilt to spread.
Step 6 — Chill + Cut
30 min chill. Hot knife. Garnish.
Nutritional Information
- Calories 490 | Protein 5g | Fat 26g | Carbs 62g | Sugar 46g
Healthier Alternatives
Sugar-free mix. Greek yogurt. Light topping. Skip glaze. Fresh puree.
Serving Suggestions
Luau, gender reveal. Coffee, mai tai. Macadamia ice cream.
Common Mistakes to Avoid
- Warm cake
- Hot glaze cold frosting
- No cornstarch
- Pre-shredded coconut
- Overwhipped frosting
Storing Tips
5 days fridge. Freeze 2 mo no glaze. 24 hr ahead.
Conclusion
That’s how to make Hawaiian guava cake. Comment your tropical pairing, share a photo, subscribe.
FAQs
Buy jelly? Asian markets, Mauna Loa.
Concentrate sub? Strawberry + extract.
Buttercream? Yes; less light.
Make ahead? 24 hr.
GF? GF mix.
Pinker? 5-10 drops gel.
Recipe Card: Hawaiian Guava Cake
Prep: 20 min | Bake: 30 min | Cool+Chill: 40 min | Total: 1 hr 30 min | Serves: 12 | Calories: 490/slice
Ingredients
- 1 box strawberry cake mix + 6 oz guava juice concentrate + 1/2 cup oil + 4 eggs + pink coloring
- 16 oz cream cheese + 1 cup cold heavy cream + 1 cup powdered sugar + 1 tsp vanilla
- 1 cup guava jelly + 1 tbsp lemon + 2 tbsp water + 1/2 tsp cornstarch
- Garnish: toasted coconut + dried guava + raspberries + edible flowers
Instructions
- Bake cake at 350°F in 9×13 for 28-32 min; cool 30 min.
- Whip cream stiff; beat cream cheese smooth; fold together with sugar + vanilla.
- Spread frosting evenly on cake; chill 15 min.
- Heat glaze ingredients with cornstarch slurry; cool 5 min.
- Pour glaze evenly over chilled frosting; tilt to spread.
- Chill 30 min; cut with hot knife; garnish.
Nutrition (per slice)
Calories 490 | Protein 5g | Fat 26g | Carbs 62g | Sugar 46g
