Cakes/Cupcakes/Cheesecakes

Coconut Guava Layer Cake

Tender layers of cake studded with coconut flakes generously filled with a whipped cream fluffed tropical guava cream cheese.

Song giving me life: Love is in You – Nightlife Unlimited.

Now’s about the time when I’m over winter. Over it. Bare trees and the cold are giving me the blues. Plus my vitamin D is low, so it’s kinda giving me a severe case of the SADs. Now’s about the time when I start to dream of tropical somethin’ somethins. I naturally gravitate towards combinations using coconut as a main.

Before I ask you to flow with me, I’m going to address the elephant (and when I say elephant, I sometimes mean me and my new 200 lb. frame, kinda) in the room. I’ve been gone from this space for a while. Well over half a year.

*shoulder shrug*.

I can’t promise I am fully back contributing recipes to this space. I am working on some things independent of blog recipe development, so there’s that. But I’m here now. Today.

Now flow with me, and let’s talk about this Guava Coconut Layer Cake.

What? A Coconut Guava Cake?!

Um… Yeah, homeslice. This cake begins with a super tender coconut cake and is filled with a creamy guava filling. I’m drooling just writing about this.

What will I need to make this amazing cake you speak of?

Glad you asked, homeslice. You’re going to need some flour. Combine that in a bowl with baking powder and set that situation aside for a bit.

Butter and flour three (3) 8 inch pans. Line the bottoms with parchment and set aside.

You will need unsalted butter and granulated sugar. The butter and sugar are creamed until light and fluffy because that is the nature of things. We’re incorporating air and whatnot. Add a few eggs, just make sure you add them one at a time.

I kicked up the coconut flavor by using cream of coconut and coconut milk. I also used vanilla extract because vanilla extract is so expensive I feel rich using it sometimes. Kidding (sorta), vanilla extract actually enhances the flavor.

The flour is alternated with the coconut cream and milk. The batter is mixed for a few seconds, then you fold in some sweetened coconut flakes.

The cake is then baked. I usually clean my DefCon 4 kitchen while I wait, then I make the guava filling.

How do you make a guava filling?

Well… It’s simple, really. It’s a bit of guava paste mixed with cream cheese and confectioners sugar. I give it a little fluff by adding heavy cream, then I put it in the fridge to chill. Easy, right?

I wanted to try my hand at decorating cakes again, so I made a simple butter cream that wasn’t too sweet. I gave it some color. This was supposed to be a Valentine’s Day cake. We’re past that, but still. Love is 365, am I right?

I also made a sprinkle mix. You can find the recipe for homemade sprinkles here. I added some nonpereils to the mix with I purchased here,

Since I haven’t figured out how to make sprinkles round and shiny, I purchased some black sugar pearls here , and a batch of white pearl sixlets here.

You fill and frost the cake, then admire your handiwork. This will probably take a while from start to finish.

Rest assured, it’s worth it. The first bite of this tender coconut cake is heaven, as are the subsequent bites.

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