Description
This Hawaiian Guava Cake is a tropical, moist cake that blends sweet guava nectar with creamy coconut milk and a hint of vanilla for an unforgettable island flavor. The simple batter rises into a light, fluffy crumb, perfect for brunch, afternoon tea, or a casual dinner dessert. With a vibrant pink hue and a subtle coconut aroma, this easy-to‑make cake serves 12 and can be enjoyed fresh or lightly toasted. Keep leftovers at temperature for three days, or properly freeze slices for up to two mont
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup guava nectar
- 1/2 cup coconut milk
- 3 large eggs
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup shredded coconut
Instructions
- Preheat oven to 350°F (175°C) and prepare a greased, floured 9×13 inch pan.
- Cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then add vanilla extract and guava nectar.
- Whisk flour, baking powder, and salt; gradually add to wet mixture, alternating with coconut milk.
- Fold in shredded coconut.
- Pour batter into pan and smooth top.
- Bake 30‑35 minutes until a toothpick comes out clean.
- Cool before serving.
Notes
- Store leftovers in an airtight container at room temperature for up to three days. For longer storage, freeze individual slices wrapped tightly in plastic and foil
- reheat gently before serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 70mg
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