Ingredients
Cake
- 1 pkg Strawberry Cake Mix (e.g., Duncan Hines)
- 1.5 cups Guava Nectar or Juice (can substitute with guava juice or concentrated version)
- 3 large Eggs (room temperature)
- ⅓ cup Coconut Oil (liquid, can substitute with vegetable oil)
Creamy Bliss Filling
- 10 oz Cream Cheese (room temperature, full-fat)
- ½ cup Granulated Sugar
- 1 tsp Vanilla Extract (or almond extract for variation)
- 8 oz Cool Whip (thawed or homemade whipped cream)
Guava Glaze
- 2.5 cups Guava Nectar or Juice (same nectar for consistency)
- ½ cup Granulated Sugar
- 4 tbsp Cornstarch
- 3 tbsp Water (for slurry)
Topping
- Sweetened Coconut Flakes (optional, can substitute with chopped nuts or fruit)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 13 x 9 inch baking dish thoroughly to prevent sticking.
- Mix Cake Batter: In a large mixing bowl, combine the strawberry cake mix, 1.5 cups of guava nectar, 3 room temperature eggs, and ⅓ cup of liquid coconut oil. Blend on low speed for 30 seconds to start incorporating ingredients, then increase to medium-high speed and beat for 2 minutes until smooth and well-mixed.
- Bake Cake: Pour the prepared batter evenly into the greased baking pan. Bake in the preheated oven for 24-26 minutes, testing doneness by inserting a toothpick in the center; it should come out clean. Remove from oven and allow the cake to cool completely on a wire rack.
- Prepare Cream Cheese Filling: Using a mixer, beat the room temperature cream cheese until fluffy. Gradually add ½ cup granulated sugar and 1 teaspoon vanilla extract, mixing until fully combined and creamy. Gently fold in 8 oz of thawed Cool Whip until evenly incorporated. Refrigerate the filling until ready to use.
- Make Guava Glaze: In a medium saucepan, combine 2.5 cups guava nectar and ½ cup granulated sugar over medium heat. Bring the mixture to a boil while stirring regularly. In a small bowl, mix 4 tablespoons cornstarch with 3 tablespoons water to create a slurry. Gradually stir the slurry into the boiling guava mixture and cook for 1 minute until thickened. Remove from heat and allow the glaze to cool to room temperature.
- Assemble Cake: Once the cake is completely cooled, spread the chilled cream cheese mixture evenly over the top. Carefully pour the cooled guava glaze on top of the cream layer, spreading gently to cover.
- Chill and Garnish: Refrigerate the assembled cake until set, preferably for a few hours or overnight. Just before serving, sprinkle sweetened coconut flakes over the top for a tropical crunch and decorative finish.
Notes
- Room temperature eggs and cream cheese ensure smooth mixing and better texture.
- Allow the cake to cool completely before adding the creamy layers to prevent melting or sliding.
- The guava nectar glaze should be cooled before pouring to keep the cream layer intact.
- For variation, the vanilla extract in the filling can be swapped with almond extract to add a different aroma.
- Substitute sweetened coconut flakes with chopped macadamia nuts or fresh fruit to customize toppings.
- Store leftover cake refrigerated and consume within 3-4 days for best freshness.
- Prep Time: 15 minutes
- Cook Time: 26 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
