Ingredients
Scale
- 1 box Strawberry Cake Mix
- 1 cup Guava Nectar or 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 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 your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a mixing bowl, combine strawberry cake mix, guava nectar, eggs, melted coconut oil, cream cheese, granulated sugar, and vanilla extract. Mix until smooth.
- Pour the batter into the prepared pan and bake for 30 minutes or until a toothpick comes out clean. Let it cool.
- Prepare the glaze by heating guava nectar and sugar in a saucepan until boiling. Mix cornstarch with water and stir into the saucepan until thickened.
- Pour the glaze over cooled cake and top with Cool Whip and coconut flakes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg