When I decide to make a certain dessert, I make it my mission to nail down the recipe. My latest idea was to create a strawberry guava cake. After my first attempt, I thought the cake had potential but needed more guava. I continued to make tweaks to the recipe but for some reason, the cake would continue to sink in the middle. It wasn't until my fifth try that I realized I was adding in 1 cup of butter when it should have been half that amount! I stupidly thought ½ cup of butter was two sticks.
On my seventh try, I ended up going back to the original recipe and only changing the amount of guava. Of course, it ended up being perfect. So, after many foolish attempts, I am finally happy to share with you this wonderful strawberry guava cake with coconut streusel. It's moist, it's flavorful, and it's delicious. Everything that I wanted.
Strawberry Guava Cake
Coconut streusel topping
- ½ cup all-purpose flour (74 grams)
- ¼ cup granulated sugar (50 grams)
- ¼ cup melted butter (57 grams)
- ⅓ cup toasted coconut flakes (32 grams)
- pinch of salt
Strawberry guava cake
- 21 grams freeze dried strawberries plus extra for sprinkling
- 1 ½ cups all-purpose flour (222 grams)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup guava juice (125 ml)
- ½ cup guava paste (150 grams)
- ½ cup softened butter at room temperature (113 grams)
- ¾ cup granulated sugar (150 grams)
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees. Spray 8x8 inch baking dish with cooking spray and line with parchment paper.
- Make coconut streusel topping. Mix together flour with sugar, melted butter, coconut flakes, and pinch of salt until well combined. Set aside.
- Add freeze dried strawberries to blender and blend until strawberries turn into powder. Transfer powder to a bowl and combine with flour, baking powder, baking soda, and salt.
- Puree guava juice with guava pasta until well combined.
- In the bowl of a stand mixer, beat together softened butter with sugar until light and fluffy, about 3 minutes. Add eggs one a time, fully incorporating the first egg before adding the next.
- Add half of the dry ingredients and stir just until combined. Add guava pasta mixture and vanilla extract, stirring until combined. Add remaining dry ingredients and stir just until combined.
- Pour cake batter into prepared baking dish. Top with coconut streusel in an even layer. Bake cake for 45 minutes - 55 minutes or until a toothpick inserted in the middle comes out clean.
- Let strawberry guava cake cool completely on wire rack before slicing.
**Helpful tips and common mistakes
Did you ever notice that a lot of guava desserts also have strawberries? It's like strawberry and rhubarb, they just go so well together. Keeping this in mind, I decided to use those flavors to make a cake.
There were a lot of ways to approach this recipe but I ultimately decided to use guava paste, freeze-dried strawberries, and guava juice to flavor the cake. I wanted to make sure that you tasted strawberry and guava when you took a bite of this dessert.
Freeze-dried strawberries are a wonderful way to incorporate a bit of tang into your baked goods without adding extra moisture. I tried preparing this cake with fresh strawberries but personally preferred the flavor the dried berries gave. Not to mention that the fresh berries made the cake a bit soggy.
When you blend the berries to turn them into powder, I recommend blending a bit more than 21 grams. It's challenging to get exactly 21 grams out of the blender so it's best to add a little extra. You can also use the extra powder as a garnish.
Now for the guava paste, it's best to blend it with the guava juice before adding it to the cake. The paste is very stiff so we need to break it up, making it easier to incorporate into the batter.
Cream together softened butter with sugar, then add the eggs one at a time. Add the dry and wet ingredients, alternating between the two, stirring just until combined. We don't want to overmix the cake or it can get tough.
Spread the cake batter into the 8x8 baking dish and sprinkle the coconut streusel on top.
Bake the cake for about 45 minutes at 350 degrees F or until a toothpick inserted in the center comes out clean. The smell alone from the strawberry guava cake was enough to get me excited for this dessert (yes, all seven times).
Remove the cake from the oven and let it cool before slicing. Or you can let it cool slightly and enjoy warm with a scoop of vanilla ice cream.
Through all the trial and error, I am happy to say that I can finally check this strawberry guava cake off my to-do list. Was all the effort worth it in the end? Fortunately, it was. The moist cake with the lovely strawberry guava flavors and crunchy coconut topping makes me a happy dance every time I eat it.
For more strawberry dessert inspiration check out this roasted strawberry mousse cake!