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)
- 8 oz Cool Whip (thawed)
- 1 cup Sweetened Coconut Flakes (for garnish)
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the strawberry cake mix, guava nectar, and eggs. Mix until smooth.
- Gradually add melted coconut oil, cream cheese, sugar, and vanilla extract; mix until fully combined.
- Pour batter into a greased 9×13 inch baking pan and bake for about 30 minutes or until a toothpick comes out clean. Let it cool completely.
- For the glaze, whisk together guava nectar, sugar, cornstarch, and water in a saucepan over medium heat until thickened. Allow it to cool.
- Pour the glaze over the cooled cake and spread thawed Cool Whip on top. Garnish with coconut flakes before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 24g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg