Hawaiian Guava Cake Food

HAWAIIAN GUAVA CAKE

Steps:

• In a bowl, mix together cake mix, guava juice, eggs, and oil until together for 2 minutes with a hand mixer.
• Spray a 9×13 glass baking dish with non-stick cooking spray and bake according to cake mix package directions. Allow cake to cool before adding the next layer.
• For the cream layer - In another bowl, beat cream cheese with hand mixer until fluffy. Add sugar and vanilla; mix well.
• Next fold in the Cool Whip and spread over the cooled cake. Place in the refrigerator while you make the guava layer.
• For the guava layer - In a medium saucepan, bring the 2 cups guava juice and sugar to a boil.
• Mix the cornstarch and water together well in a small bowl. Remove guava juice from heat and stir in the cornstarch mixture.
• Return to heat and bring back to a boil and boil for one minute. If desired, add a drop of food coloring to make the guava layer pink. Mine was more of an orange collor and needed the food coloring.
• Allow the guava mixture to cool. While cooling, stir it ocassionally to help it cool down faster.
• When the guava layer has cooled, spread it over the top of the cream layer of the cake. Refrigerate the cake until ready to serve. Serves 12.

HAWAIIAN GUAVA CAKE

Steps:

• Heat the oven to 350 degrees. Line a 9-by-13-inch baking pan with a parchment sling, leaving some over hang on the long sides.
• Make the cake: In a large bowl, whisk the cake flour, baking powder and kosher salt until combined. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat on medium until well combined, about 3 minutes. Add the egg whites, in three additions, beating about 1 minute after each. Reduce speed to low, add the oil and mix until combined, about 1 more minute.
• In a separate bowl, whisk together the milk, guava concentrate, vanilla and food coloring (if using). On low speed, alternate between adding the wet and dry ingredients to the bowl of the stand mixer, mixing well after each addition.
• Pour the mixture into the prepared pan and bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let the cake cool in the pan for 10 to 15 minutes before transferring it to a wire rack to cool completely.
• Make the frosting: In a stand mixer fitted with the whisk attachment, whip the cream on medium speed until frothy, 1 to 2 minutes. Gradually increase the speed to high and whip until it's light and fluffy with stiff peaks, another 2 to 3 minutes. (Don't overwhip!) Transfer the whipped cream to a bowl.
• Replace the bowl on the stand mixer and fit the machine with the paddle attachment (there's no need to clean the bowl). Place the cream cheese in the bowl and mix on medium until smooth, 2 to 3 minutes. Add the sugar and kosher salt and increase the speed to high. Beat until light and fluffy, 2 to 3 minutes.
• Lower the speed to medium and add the food coloring (if using). Add the guava concentrate in four additions, mixing well after each addition, and scraping down the sides of the bowl with a rubber spatula after the second and the final additions. Increase the speed to high and beat until smooth and well incorporated, 1 to 2 minutes. Remove the bowl from stand and, using the spatula, gently fold in the whipped cream in three additions, incorporating completely after each addition.
• Spread the frosting on the cooled cake, using an offset spatula to smooth it over the edges. Chill for at least 2 hours before serving. Cut into 24 pieces and serve immediately.

ALOHA KITCHEN HAWAIIAN GUAVA CAKE

Steps:

• Make the guava gel first so it has time to set up. In a small saucepan combine the guava juice or concentrate with the sugar and heat until simmering and the sugar has dissolved. Mix the corn starch with water in a separate bowl until well mixed then add to the guava mixture in the pan. Bring to a boil stirring until thick. Transfer to a bowl and refrigerate until fully chilled.
• Preheat oven to 350 Deg F. Line a 9x13" pan with parchment paper, leaving some overhang on the long sides.
• In a bowl combine the cake flour, baking powder and salt, whisking to combine. In a stand mixer fitted with the paddle attachment, cream butter and sugar on medium speed for 3 minutes. Add in the egg whites one at a time, mixing well in between each addition, scraping down the sides of the bowl when needed. Add in the oil and mix until combined.
• In a separate bowl combine milk, vanilla, guava puree and optional food coloring. On low speed alternated adding in the flour and milk mixtures until well combined. Pour batter into prepared pan. Bake until a toothpick comes out clean when inserted into the center, about 25-30 minutes.
• Let cool in pan for 10-15 minutes before removing from pan to cool completely on a wire rack.
• Once the cake is cooled make the frosting:
• In a stand mixer fitted with the whisk attachment, whisk the heavy cream until light and fluffy with soft peaks then transfer to a bowl. Add in the cream cheese to the mixing bowl ( no need to clean out after whipping the heavy cream) and whip until smooth. Add in the sugar and salted increase speed to high. Lower speed and color with optional food coloring. Pour in the guava puree in 4 additions, scraping down sides of bowl when needed.
• Fold in the whipped cream in three additions, incorporating completely after each addition.
• Spread frosting over cooled cake, reserving some of the frosting to pipe stars or rosettes around the edges. Spread the guava gel over the top of the cake almost all the way to the edges. Pipe rosettes or stars around the top edge with the remaining frosting.
• Chill for at least 2 hours before serving. Cut into 24 pieces and serve.

HAWAIIAN GUAVA CAKE

Steps:

• In a mixing bowl, mix together cake mix, guava juice, eggs, and coconut oil until well combined. Bake in a 9x13 glass baking dish according to cake mix package directions.
• In a medium mixing bowl, beat cream cheese with hand mixer until fluffy. Add sugar and vanilla and mix well. Slowly fold in the Cool Whip and refrigerate until ready to use.
• In a medium saucepan, bring the 2 cups guava juice and sugar to a boil. Make a slurry out of the cornstarch and a small amount of water. Remove guava juice from heat and stir in the cornstarch mixture. Return to heat and bring back to a boil and boil for one minute. Cool in refrigerator.
• When cake has cooled, spread cream cheese mixture evenly over cake. When cake has cooled, spread cream cheese mixture evenly over cake. Glaze the top of the cake with guava gel. Refrigerate until ready to serve.
• Glaze the top of the cake with guava gel. Refrigerate until ready to serve.

GUAVA CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 13x9 inch pan.
• Sift together flour, nutmeg, soda, cinnamon, and cloves.
• In another bowl, mix together guava pulp and juice.
• In another bowl, cream together butter and sugar. Add eggs, one at a time. Add flour mixture and guava mixture alternately to creamed mixture. Pour batter into prepared pan.
• Bake at 350 degrees F (175 degrees C) for 30-35 minutes.

HAUPIA CAKE

Steps:

• MAKE CAKE & WHIPPED CREAM FROSTING: Preheat oven according to directions on cake mix. Grease and flour two 8 or 9-inch round cake pans.
• Prepare the cake according to the package directions, using 2/3 cup of the coconut milk, water, and egg whites.
• When cakes are finished baking, cool and cut each cake horizontally into 2 layers. If your top layers are mound-shaped, cut them so they are flat. (If your layers aren't flat, your filling/frosting will seep off the cake and you'll have a mess.)
• Soften gelatin in remaining 1/3 cup of coconut milk. Dissolve over hot water. Cool completely.
• In a bowl, whip the heavy cream. Fold the gelatin mixture, sugar, and extract into the whipped cream. Chill frosting until it is of spreading consistency.
• MAKE HAUPIA FILLING: In a small bowl, mix together the sugar, salt, cornstarch and water. Set aside.
• In a saucepan, heat the coconut milk. When hot, add the sugar mixture. Cook, stirring constantly, until the mixture thickens. Remove from heat. Stir in vanilla and cool.
• Chill the filling until it is of spreading consistency.
• ASSEMBLE THE CAKE: Spread the Haupia Filling between each cake layer (spread it on pretty thickly, about 1/2" thick or so). You'll have the following layers: cake, filling, cake, filling, cake, filling, cake.
• Refrigerate assembled cake until set.
• Frost entire cake with whipped cream mixture. Sprinkle coconut all over the cake sides and top.
• Keep refrigerated until ready to serve.
• NOTE: Cooking times are approximate and do not include chilling times.

EASY GUAVA CAKE

Steps:

• Grease and flour 2 round cake pans or a 9x13 baking pan. Bake cake according to package directions, substituting the 1 1/3 cup guava juice for the water called for. Allow to cool completely.
• Meanwhile, in a mixing bowl, beat cream cheese with hand mixer until fluffy. Add sugar and vanilla and beat until completely mixed and smooth. Slowly fold in the Cool Whip, combined well. Refrigerate until ready to use.
• In a medium saucepan, bring 1 1/2 cups guava juice and sugar to a boil.
• Make a slurry out of the 1/4 cup cornstarch and the remaining 1/2 cup Guava juice. Remove guava juice from heat and stir in the cornstarch slurry. Add a few drops of red coloring, if needed. Return to heat and bring back to a boil for one minute. Allow this to cool completely.
• To assemble cooled cake:.
• For a round layered cake; thickly ice the cake with of the cream cheese mixture in between the layers, leaving a well in the center of the layer. Pour some of the glaze in between the layers.
• Top with the cake and repeat with cream cheese and then glaze the top of the cake with guava gel. Refrigerate until set before serving.
• IF using a single layer 9x13 pan; ice the entire cake, pour some of the glaze over the center. Refrigerate until set before serving.

GUAVA CHIFFON CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Prepare three 9-inch cake pans by lightly greasing them, dusting with flour, and shaking out the excess.
• Sift together the flour with 2/3 cups of sugar, the baking powder, and salt into a large bowl. In a separate bowl, beat together the oil, water, nectar, yolks, vanilla, and lemon zest until well combined. Pour the yolks into the flour, and mix until the batter is smooth, mix in food coloring until desired shade is reached. Beat together egg whites with the cream of tartar in a clean bowl until soft peaks form. Gradually add the 1/2 cup of sugar, and beat until stiff. Gently fold whites into batter. Pour into prepared cake pans.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Run a metal spatula or small knife around the edges of the cake to loosen, and allow to cool in the pans for 10 minutes before inverting onto a cooling rack.