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 the 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 the oven to 350°F (175°C).
- In a large mixing bowl, combine Strawberry Cake Mix, Guava Nectar, and eggs. Add melted Coconut Oil, Cream Cheese, Granulated Sugar, and Vanilla Extract. Mix until smooth.
- Pour batter into a greased 9×13-inch baking pan and bake for 30 minutes or until a toothpick comes out clean.
- Let the cake cool before preparing the glaze by heating Guava Nectar and Granulated Sugar in a saucepan. Mix cornstarch with water to create a slurry, add to the saucepan until thickened.
- Once cooled, pour the glaze over the cake, top with Cool Whip and sprinkle with coconut flakes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 24g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg