Ingredients
Scale
- 1 box Strawberry Cake Mix
- 1 cup Guava Nectar or Guava Juice
- 3 large Eggs (room temperature)
- 1/2 cup Coconut Oil (melted)
- 8 oz Cream Cheese (room temperature)
- 1/2 cup Granulated Sugar
- 1 tsp Vanilla Extract
- 2 1/2 cups Guava Nectar or Guava Juice (for 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
- Preheat your oven to 350°F (175°C). Grease and flour your cake pan.
- In a mixing bowl, combine the strawberry cake mix, guava nectar, eggs, melted coconut oil, cream cheese, sugar, and vanilla extract. Beat with an electric mixer until well blended.
- Pour the batter into the prepared cake pan and bake for about 30 minutes or until a toothpick inserted in the center comes out clean.
- For the glaze, mix guava nectar and sugar in a saucepan over medium heat. Create a slurry with cornstarch and water; add it to the saucepan and stir until thickened. Let cool.
- Once cooled, pour the glaze over the cake, spread Cool Whip on top, and garnish with sweetened coconut flakes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice (97g)
- Calories: 210
- Sugar: 18g
- Sodium: 210mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 30mg