Description
A quick and easy tropical dessert featuring a boxed strawberry cake mix infused with guava juice, topped with a creamy layer and a sweet glaze.
Ingredients
Scale
- 1 box Strawberry Cake Mix
- 1 cup Guava Nectar or Guava Juice (for the batter)
- 3 large Eggs (room temperature)
- 1/2 cup Coconut Oil (melted)
- 8 oz Cream Cheese (room temperature)
- 1/2 cup Granulated Sugar (for cream cheese layer)
- 1 tsp Vanilla Extract
- 2 1/2 cups Guava Nectar or Guava Juice (for the glaze)
- 1/2 cup Granulated Sugar (for glaze)
- 2 tbsp Cornstarch
- 1/4 cup Water (for slurry)
- 8 oz Cool Whip (thawed)
- 1 cup Sweetened Coconut Flakes (for garnish)
Instructions
- Mix the box cake mix with guava juice, eggs, and melted coconut oil until smooth. Pour half into the pan.
- Dollop the cream cheese mix on top and spread gently. Add the remaining batter and bake.
- Let the cake cool well so the glaze will soak in.
- Heat the guava juice with sugar, stir in the cornstarch slurry and cook until it thickens.
- Cool slightly before pouring over the cake.
- Spread thawed Cool Whip on the cooled, glazed cake. Sprinkle coconut flakes across the top.
- Chill before serving so the top firms up and slices stay neat.
Notes
Serve with vanilla ice cream or extra Cool Whip for added richness. Store in the fridge for 3-4 days or freeze slices for longer storage.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg