Description
A tropical delight featuring guava and coconut flavors in a moist cake, topped with a creamy frosting and sweet coconut flakes.
Ingredients
Scale
- 1 box Strawberry Cake Mix
- 1 cup Guava Nectar or Guava Juice
- 3 large Eggs (Room temperature)
- 1/2 cup Coconut Oil (Melted)
- 8 oz Cream Cheese (Room temperature)
- 1/2 cup Granulated Sugar
- 1 tsp Vanilla Extract
- 8 oz Cool Whip (Thawed)
- 2 1/2 cups Guava Nectar or Guava Juice (For glaze)
- 1/2 cup Granulated Sugar (For glaze)
- 2 tbsp Cornstarch
- 1/4 cup Water (For slurry)
- 1 cup Sweetened Coconut Flakes (For garnish)
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare your baking pan by greasing it with coconut oil or cooking spray.
- Mix the batter: In a large mixing bowl, combine the strawberry cake mix, guava nectar, eggs, and melted coconut oil. Blend until smooth for about 2-3 minutes.
- Bake the cake for 28-32 minutes, or until a toothpick inserted comes out clean.
- Cool the cake in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- Prepare the frosting by beating together cream cheese, sugar, and vanilla until creamy. Fold in Cool Whip until blended.
- Make the glaze: In a saucepan, combine guava nectar, sugar, and cornstarch mixed with water. Stir until thickened, about 5-7 minutes, then cool slightly.
- Frost the cooled cake with the cream cheese frosting and drizzle the glaze over the top.
- Garnish with sweetened coconut flakes.
Notes
Make ahead of time and store in the fridge. Adjust baking time when using round pans.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 26g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg