I received a bag of fresh guavas from a friend who had a guava tree. I had never made anything with guava before so I was quite excited. I, of course, wanted to bake something using this fresh guava. (Although I highly considered making a cocktail out of it). I googled guava recipes and even searched on pinterest and sadly did not find anything that used the actual guava fruit. Most recipes called for guava paste or guava juice out of a can (like kerns). There was one fresh guava recipe on allrecipes, but it incorporated cinnamon, cloves, and nutmeg which is not the flavor profile I was going for. I wanted a fruity & tropical-y flavor.
So after much research and dismay, I decided to substitute a fresh strawberry cake recipe I found (which is not easy either because most of them call for strawberry-flavored instant gelatin). This blogger who posted the strawberry cake recipe apparently had a hard time as well.
Anyhow.. long story short. My guava cake came out great. But I didn’t have the time to frost it neatly and nicely (long story…). Picture is not great either because the cake was for my sister’s birthday and had to be done in a hurry. You know how some people get annoyed that you always want to take pictures of your food and they just want to eat it? Anyway… the hint of coconut really brought out the tropical flavors of the guava and the light whipped guava frosting made this a delicious one of a kind cake!
Here is my revised recipe:
Ingredients for Cake
- 3/4 cup puree of fresh guava (seed strained out)
- 1/4 cup milk, at room temperature
- 4 whole large eggs
- 1 tsp vanilla extract
- 2 tsp coconut extract
- 2 1/4 cup cake flour, sifted
- 1 3/4 cup sugar
- 4 tsp baking powder
- 1 tsp salt
- 12 Tbsp unsalted butter (1 1/2 sticks), softened (not melted)
- red food coloring (optional)
- Puree guava and remove seeds by using a strainer. (Not an easy process!)
- Preheat oven to 350 degrees and prepare two 8- or 9-inch pans: spray inside with baking spray with flour (or use some sort of grease/flour combination). I prefer to spray and then line with cut out parchment paper on the bottom and sides.
- In small bowl, combine puree, milk, egg, both extracts and mix with fork or whisk until well blended. In bowl of stand mixer, add sifted flour, sugar, baking powder and salt and mix to combine. Continue beating at slow speed and add butter. Mix until combined and resembling moist crumbs.
- Add liquids and beat at medium speed for about 1 minute or until full and evenly combined. Stop mixer to scrape down the sides of the bowl and hand beat for 30 more seconds. I added 3 drops of red food coloring to make the batter slightly pink, this is totally optional. Divide the batter evenly among the pans and smooth tops.
- Bake for about 25 minutes or until a toothpick inserted in the center comes out clean (time will vary). Let cakes rest in pan for about 10 minutes and turn out onto wire racks. Let cakes cool completely (about 2 hours).
Ingredients for Frosting
- 1 cup puree of fresh guava (seed strained out)
- 1/2 cup sugar (to taste)
- 1 1/2 cup heavy whipping cream (make sure it’s cold!)
- red food coloring (optional)
- Puree guava and remove seeds by using a strainer.
- In a small saucepan, heat guava puree with sugar. Stir and heat until sugar is completely melted and mixture starts to bubble.
- Cool sweetened guava puree completely.
- Whisk cold heavy whipping cream until stiff peaks start to form. Add the cooled guava puree and fold in.
- Decorate cake to your liking & enjoy!