Ingredients
Scale
- 1 box Strawberry Cake Mix
- 1 cup Guava Nectar or Juice
- 3 large Eggs
- 1/2 cup Liquid Coconut Oil
- 8 oz Cream Cheese
- 1 cup Granulated Sugar
- 1 tsp Vanilla Extract
- 8 oz Cool Whip
- 1 tbsp Cornstarch
- 1/2 cup Water
- 1/2 cup Granulated Sugar
- 1/2 cup Coconut Flakes
Instructions
- 1. Preheat your oven to 350°F (175°C) and grease a 13 x 9 dish with vegetable spray, ensuring it’s well-coated for easy removal after baking.
- 2. In a large bowl, mix together the strawberry cake mix, guava nectar, eggs, and coconut oil on low speed for about 30 seconds before increasing to medium-high speed for two minutes until smooth and thick.
- 3. Pour the batter into the prepared dish and bake in the preheated oven for 24–26 minutes; check doneness with a toothpick inserted into the center.
- 4. After baking, transfer the cake to a wire rack and allow it to cool completely before frosting to ensure the frosting doesn’t melt.
- 5. For the frosting, beat softened cream cheese until fluffy, then gradually mix in sugar and vanilla extract; fold in thawed Cool Whip and refrigerate until ready to use.
- 6. In a saucepan over low heat, combine additional guava nectar and sugar until boiling; mix cornstarch with water in a small bowl, stir into the heating mixture until thickened, then let cool before drizzling over the frosted cake.
- Prep Time: 15 minutes
- Cook Time: 26 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 290
- Sugar: 22g
- Sodium: 240mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 55mg