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
- 8 oz Cool Whip (thawed)
- 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)
- 1 cup Sweetened Coconut Flakes (for garnish)
Instructions
- Preheat your oven to 350°F and prepare a 13 x 9 baking dish with vegetable spray.
- In a mixing bowl, combine the Strawberry Cake Mix, Guava Juice, eggs, and melted Coconut Oil. Blend on low speed for 30 seconds, then beat on medium-high for 2 minutes until smooth.
- Pour the batter into the prepared baking dish and bake for 24-26 minutes or until a toothpick inserted comes out clean.
- Cool the cake completely on a wire rack before frosting.
- In another bowl, beat room temperature Cream Cheese until fluffy, then mix in sugar and vanilla extract. Fold in Cool Whip gently.
- Spread the cream cheese mixture over the cooled cake and refrigerate while preparing the glaze.
- For the glaze, heat Guava Juice and sugar in a saucepan until boiling. Mix cornstarch with water to create a slurry and whisk into the juice mixture until thickened.
- Allow the glaze to cool completely before pouring over the frosted cake.
- Garnish with sweetened coconut flakes before serving.
- Prep Time: 20 minutes
- Cook Time: 26 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice (96g)
- Calories: 255
- Sugar: 28g
- Sodium: 170mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 30mg