Description
A vibrant tropical cake with layers of spongy cake, tangy guava gel, and velvety cream cheese, topped with a pink glaze. Perfectly balances sweetness and tartness for a taste of island summers.
Ingredients
15-ounce box strawberry cake mix
1½ cups canned guava nectar
1 cup all-purpose flour
2 cups granulated sugar
½ teaspoon baking soda
¼ teaspoon salt
½ cup canola oil
½ cup coconut oil, softened
2 large eggs
2 tablespoons milky white distilled vinegar
16 ounces cream cheese, softened
2 tablespoons unsalted butter
1½ cups powdered sugar, sifted
12 ounces guava paste (optional, for glaze)
8 ounces canned guava nectar
1 cup shredded coconut (optional for topping)
Instructions
Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
Mix cake mix, guava nectar, flour, sugar, baking soda, salt, oil, and eggs until smooth. Pour into pan.
Bake for 25–30 minutes or until a toothpick comes out clean. Cool completely.
For cream cheese layer: Beat cream cheese and butter until smooth. Gradually add powdered sugar while mixing. Spread over cooled cake.
Chill for 1 hour to set. For guava gel: Heat 1 cup guava nectar with 2 tablespoons cornstarch in a saucepan until thickened. Spread over cream cheese layer.
Chill for 2 hours. Make glaze: Blend 8 ounces guava nectar with 1 tablespoon agar-agar powder and 2 tablespoons water. Pour over cake and chill until firm.
Before serving, top with shredded coconut if desired.
Notes
Use a non-stick springform pan for easier release. For vegan option, substitute cream cheese with vegan coconut cream and use non-dairy flour. Guava paste intensifies flavor but is optional. Stored covered, refrigerate for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 42g
- Sodium: 240mg
- Fat: 18g
- Saturated Fat: 9g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg