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Delicious Hawaiian Guava Cake topped with fresh guava slices and whipped cream

Hawaiian Guava Cake

A tropical treat with unique guava flavor, perfect for any celebration or gathering.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: Hawaiian, Tropical
Calories: 320
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 cup all-purpose flour
  • 1 cup sugar
  • 1/2 cup unsalted butter, softened Make sure the butter is softened for easier creaming.
  • 2 large eggs
  • 1/2 cup guava juice You can also use fresh guavas to make your own juice.
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
Topping Ingredients
  • 1/2 cup heavy cream Can substitute with whipped coconut cream.
  • 2 tablespoons powdered sugar
  • 1 cup guava puree
  • 1 tablespoon lemon juice

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. In a mixing bowl, cream together the butter and sugar until light and fluffy.
  3. Beat in the eggs, one at a time, then stir in the guava juice.
  4. In a separate bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  5. Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes or until a toothpick comes out clean.
  6. Let the cake cool completely.
Topping
  1. Whip the heavy cream with powdered sugar until soft peaks form.
  2. Once the cake is cool, spread the guava puree mixed with lemon juice over the top, then add a layer of whipped cream.
Serving
  1. Serve chilled and enjoy your Hawaiian guava cake!

Notes

Store Hawaiian Guava Cake in an airtight container in the refrigerator for up to 3-4 days. For longer storage, wrap individual slices tightly and freeze for up to three months. You can add coconut flakes to the batter or use crushed pineapple as a variation.