Irresistible Hawaiian Guava Cake

Imagine biting into a slice of cake that transports you straight to a sun-soaked beach, with waves lapping gently at your feet. That's exactly what this Irresistible Hawaiian Guava Cake offers! It's light, fluffy, and bursting with tropical flavors, making every bite memorable. Plus, it's super easy to whip up, so you can impress your friends and family without spending hours in the kitchen.

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Prep Time 15

Cook Time 35

Total Time 50

Course: Dessert

Cuisine: Hawaiian

Ingredients Equipment Method Notes

Ingredients

For the Cake

2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter softened
1 cup guava puree
3 large eggs
1 teaspoon vanilla extract
1/2 cup shredded coconut optional

For Dusting (optional)

Powdered sugar

Equipment

Baking Pan
Mixing Bowls
Whisk

Method

Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
Step 2: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Step 3: In another bowl, cream the softened butter until light and fluffy. Add the guava puree, eggs, and vanilla extract, mixing until combined.
Step 4: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Optionally, fold in the shredded coconut.
Step 5: Pour the batter into your prepared baking pan and spread it evenly.
Step 6: Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Step 8: Dust with powdered sugar if desired before serving.

Notes

Store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week, or freeze for up to 3 months.