Strawberry Guava Cake
Servings 9
Ingredients
Coconut streusel topping
- ½ cup all-purpose flour (65 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 (195 grams)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup guava nectar (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
Instructions
- 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 nectar 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.
Notes
You can bake this cake in a 9x9-inch baking pan but keep in mind that the cake won't be as tall. Adjust the baking time accordingly.
