HAWAIIAN GUAVA CAKE
Guava cake is a tasty, traditional Hawaiian dessert. It is a guava flavored cake with a whipped cream cheese layer and guava gel glaze. Easy and delicious!
Provided by Erica Walker
Categories Dessert
Time 35m
Number Of Ingredients 12
Steps:
- In a mixing bowl, mix together cake mix, guava juice, eggs, and coconut oil until well combined. Bake in a 9x13 glass baking dish according to cake mix package directions.
- In a medium mixing bowl, beat cream cheese with hand mixer until fluffy. Add sugar and vanilla and mix well. Slowly fold in the Cool Whip and refrigerate until ready to use.
- In a medium saucepan, bring the 2 cups guava juice and sugar to a boil. Make a slurry out of the cornstarch and a small amount of water. Remove guava juice from heat and stir in the cornstarch mixture. Return to heat and bring back to a boil and boil for one minute. Cool in refrigerator.
- When cake has cooled, spread cream cheese mixture evenly over cake. When cake has cooled, spread cream cheese mixture evenly over cake. Glaze the top of the cake with guava gel. Refrigerate until ready to serve.
- Glaze the top of the cake with guava gel. Refrigerate until ready to serve.
Nutrition Facts : Calories 416 kcal, Carbohydrate 62 g, Protein 4 g, Fat 17 g, SaturatedFat 11 g, Cholesterol 65 mg, Sodium 338 mg, Fiber 1 g, Sugar 44 g, ServingSize 1 serving
HAWAIIAN GUAVA CAKE
Now considered a classic Hawaiian dessert, guava cake was created at Dee Lite Bakery in Honolulu, where it became widely popular. This version is adapted from blogger Alana Kysar's "Aloha Kitchen: Recipes From Hawai'i," a cookbook of traditional Hawaiian dishes. Outside of Hawaii and California, pink guava concentrate can be tough to find, but you can also use white guava concentrate or 100 percent guava juice. (If using juice, you'll need to reduce it; see Tip below.) To mimic that lovely pink color, add a few drops of red food coloring. If you don't, the cake will still taste like guava, but will look more like a vanilla cake.
Provided by Kiera Wright-Ruiz
Categories cakes, dessert
Time 50m
Yield One 9-by-13 cake (about 24 servings)
Number Of Ingredients 17
Steps:
- Heat the oven to 350 degrees. Line a 9-by-13-inch baking pan with a parchment sling, leaving some over hang on the long sides.
- Make the cake: In a large bowl, whisk the cake flour, baking powder and kosher salt until combined. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat on medium until well combined, about 3 minutes. Add the egg whites, in three additions, beating about 1 minute after each. Reduce speed to low, add the oil and mix until combined, about 1 more minute.
- In a separate bowl, whisk together the milk, guava concentrate, vanilla and food coloring (if using). On low speed, alternate between adding the wet and dry ingredients to the bowl of the stand mixer, mixing well after each addition.
- Pour the mixture into the prepared pan and bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let the cake cool in the pan for 10 to 15 minutes before transferring it to a wire rack to cool completely.
- Make the frosting: In a stand mixer fitted with the whisk attachment, whip the cream on medium speed until frothy, 1 to 2 minutes. Gradually increase the speed to high and whip until it's light and fluffy with stiff peaks, another 2 to 3 minutes. (Don't overwhip!) Transfer the whipped cream to a bowl.
- Replace the bowl on the stand mixer and fit the machine with the paddle attachment (there's no need to clean the bowl). Place the cream cheese in the bowl and mix on medium until smooth, 2 to 3 minutes. Add the sugar and kosher salt and increase the speed to high. Beat until light and fluffy, 2 to 3 minutes.
- Lower the speed to medium and add the food coloring (if using). Add the guava concentrate in four additions, mixing well after each addition, and scraping down the sides of the bowl with a rubber spatula after the second and the final additions. Increase the speed to high and beat until smooth and well incorporated, 1 to 2 minutes. Remove the bowl from stand and, using the spatula, gently fold in the whipped cream in three additions, incorporating completely after each addition.
- Spread the frosting on the cooled cake, using an offset spatula to smooth it over the edges. Chill for at least 2 hours before serving. Cut into 24 pieces and serve immediately.
Nutrition Facts : @context http, Calories 248, UnsaturatedFat 6 grams, Carbohydrate 29 grams, Fat 14 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 7 grams, Sodium 160 milligrams, Sugar 18 grams, TransFat 0 grams
RIDICULOUSLY EASY GUAVA CAKE
Make and share this Ridiculously Easy Guava Cake recipe from Food.com.
Provided by ToxicTeacaakes
Categories Dessert
Time 40m
Yield 8-12 Slices, 8-12 serving(s)
Number Of Ingredients 9
Steps:
- Heat your oven to 350°F.
- Seperate the egg whites from the yolks. This will give you a true white cake. Do this into a bowl.
- Add the food colorings to the water then pour it into the bowl.
- Add the guava paste, then dump in the entire contents of the cake mix.
- Beat the mixture until it comes together to a nice batter -- Look! It's purple -- Go ahead and beat it for around three minutes or until it really comes together.
- Spray two 9 inch cake pans with non stick cooking spray and pour the batter in equal amounts into the pan. Doesn't it smell so -- Tropical?.
- Cook for around 30-35 minutes. If a toothpick inserted in the center comes out clean then it's done!
- Let it cool, then frost away!
Nutrition Facts : Calories 432.7, Fat 15.1, SaturatedFat 2.4, Sodium 506.7, Carbohydrate 70.2, Fiber 0.6, Sugar 53.5, Protein 4.3
TRADITIONAL GUAVA CAKE
An island treat! A simple and not too sweet cake I found off of justfruitrecipes.com and decided to post it here for ZWT5. Hope you enjoy it!
Provided by Leahs Kitchen
Categories Dessert
Time 1h
Yield 1 Cake, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Cream butter and add sugar little by little.
- Add eggs one at a time, followed by the vanilla.
- Sieve flour and baking powder and mix in to the butter eggs and sugar.
- Pour half the batter on a greased mold.
- Place the guava paste (cut in slices) so as to cover all the batter.
- Pour the rest of the batter and bake for 45-60 min, or until an inserted toothpick comes out clean.
Nutrition Facts : Calories 765.8, Fat 37.5, SaturatedFat 22.8, Cholesterol 184.6, Sodium 432.3, Carbohydrate 98.3, Fiber 1.7, Sugar 50.3, Protein 10
EASY GUAVA CAKE
Make and share this Easy Guava Cake recipe from Food.com.
Provided by ChamoritaMomma
Categories Dessert
Time 55m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 13
Steps:
- Grease and flour 2 round cake pans or a 9x13 baking pan. Bake cake according to package directions, substituting the 1 1/3 cup guava juice for the water called for. Allow to cool completely.
- Meanwhile, in a mixing bowl, beat cream cheese with hand mixer until fluffy. Add sugar and vanilla and beat until completely mixed and smooth. Slowly fold in the Cool Whip, combined well. Refrigerate until ready to use.
- In a medium saucepan, bring 1 1/2 cups guava juice and sugar to a boil.
- Make a slurry out of the 1/4 cup cornstarch and the remaining 1/2 cup Guava juice. Remove guava juice from heat and stir in the cornstarch slurry. Add a few drops of red coloring, if needed. Return to heat and bring back to a boil for one minute. Allow this to cool completely.
- To assemble cooled cake:.
- For a round layered cake; thickly ice the cake with of the cream cheese mixture in between the layers, leaving a well in the center of the layer. Pour some of the glaze in between the layers.
- Top with the cake and repeat with cream cheese and then glaze the top of the cake with guava gel. Refrigerate until set before serving.
- IF using a single layer 9x13 pan; ice the entire cake, pour some of the glaze over the center. Refrigerate until set before serving.
Nutrition Facts : Calories 445.1, Fat 23.4, SaturatedFat 9.7, Cholesterol 68.2, Sodium 363.5, Carbohydrate 54.9, Fiber 0.5, Sugar 37.4, Protein 4.8
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