Description
A delightful cake featuring a velvety cream cheese filling, crispy edges, and a gooey guava glaze that brings a tropical twist to your dessert table.
Ingredients
Scale
- 1 box Strawberry Cake Mix
- 1 cup Guava Nectar (for batter)
- 3 large Eggs (room temp)
- 1/2 cup Coconut Oil (melted)
- 8 oz Cream Cheese (room temp)
- 1/2 cup Granulated Sugar
- 1 tsp Vanilla Extract
- 8 oz Cool Whip (thawed)
- 2 1/2 cups Guava Nectar (for glaze)
- 1/2 cup Granulated Sugar (for glaze)
- 2 tbsp Cornstarch
- 1/4 cup Water (for slurry)
- 1 cup Sweetened Coconut Flakes
Instructions
- Preheat oven to 350°F and grease a 9×13 pan.
- Whisk together the cake mix, 1 cup guava nectar, eggs, and melted coconut oil until smooth and thick but pourable. Pour into the pan.
- Beat the cream cheese, 1/2 cup sugar, and vanilla until silky. Fold in the Cool Whip until airy.
- Dollop the cream layer over the batter and gently spread it.
- Bake for 30-35 minutes until the edges are golden and slightly firm, and the center jiggles a bit.
- While the cake rests, prepare the glaze by heating 2 1/2 cups guava nectar and 1/2 cup sugar until simmering.
- Mix cornstarch with 1/4 cup water to create a slurry; whisk this into the simmering nectar and cook until glossy and thick.
- Poke holes in the warm cake and pour the glaze over while it seeps into the creamy layer.
- Sprinkle with coconut flakes and chill for at least 2 hours before serving.
Notes
For best results, use room-temperature cream cheese and ensure not to overbake. Chill before slicing for clean edges.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg