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A slice of Hawaiian guava cake on a white plate showing distinct layers of pink guava sponge cake, white cream filling, pink guava mousse, and a glossy pink guava gel topping garnished with shredded coconut, on a marble surface.

Hawaiian Guava Cake

A breathtaking, four-layer tropical dessert featuring a vanilla sponge base, a thick pale-pink guava mousse, a translucent guava glaze, and a fluffy white topping finished with toasted coconut.
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Prep Time 45 minutes
Cook Time 20 minutes
Total Time 5 hours 5 minutes
Servings: 9 slices
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup All-purpose flour For the sponge base
  • 1.25 cups Granulated sugar Divided use for base and glaze
  • 3 large Eggs For the sponge base
  • ½ cup Butter Melted
  • 8 oz Cream cheese Softened, for the mousse
  • 2 cups Heavy whipping cream Divided use for mousse and topping
  • 1.5 cups Guava nectar Divided use for mousse and glaze
  • 1.5 teaspoon Unflavored gelatin Bloomed in water
  • 2 tablespoon Cornstarch To thicken the glaze
  • 1 drop Pink food coloring Optional, for the glaze layer
  • ½ cup Toasted shredded coconut For garnish

Equipment

  • 1 8x8-inch Square Pan For clean, layered squares
  • 1 Electric Hand Mixer To whip the mousse and cream
  • 1 Small saucepan To simmer the guava glaze

Method
 

  1. Whisk flour, 1 cup sugar, eggs, and melted butter. Pour a thin layer into an 8x8 pan and bake at 350°F for 15-18 minutes until golden, then cool.
  2. Beat cream cheese until smooth. Mix in ½ cup guava nectar and dissolved gelatin, then fold in 1 cup of whipped heavy cream.
  3. Spread the pale pink mousse over the cooled sponge cake base and chill in the refrigerator for 2 hours until firm.
  4. Simmer 1 cup guava nectar, ¼ cup sugar, cornstarch, and food coloring until thick and glossy. Let cool, then pour over the chilled mousse.
  5. Refrigerate until the glaze sets. Top with 1 cup of whipped cream and sprinkle evenly with toasted shredded coconut before slicing.

Notes

Patience is key; you must allow each individual layer to chill and set completely in the refrigerator before adding the next to achieve perfectly clean lines.