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.
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?
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.
- Yield: 10 slices
- Prep Time: 40 minutes
- Cook Time: 35 minutes
Coconut Guava Layer Cake
Tender layers of cake studded with coconut flakes and generously filled with a tropical guava cream cheese fluffed with whipped cream.
- For the coconut cake
- Cake flour - 3 cups, spooned into measuring cup then leveled
- Salt - 1 teaspoon
- Baking powder - 1 teaspoon
- Baking soda - 1/2 teaspoon
- Granulated sugar - 2 cups
- Unsalted butter, room temperature - 1/2 cup (1 stick)
- Coconut oil - 1/2 cup
- Eggs at room temperature - 4 Large
- Sour cream - 1/4 cup
- Coconut Milk - 3/4 cup
- Vanilla bean paste - 2 teaspoons
- Sweetened creamed of coconut - 1/4 cup
- Sweetened flaked coconut - 1 cup
- For the Guava Filling
- Full fat cream cheese - 8 oz. (1 package)
- Guava paste - 1/2 - 3/4 cup
- Confectioners' sugar - 1 1/2 cup (or more as needed)
- Vanilla extract - 1 scant teaspoon
- Heavy Cream - 1/4 cup
- For the Buttercream frosting
- Vegetable shortening - 1 cup
- Unsalted butter softened - 1 1/2 cups (3 sticks)
- Salt - 1/4 teaspoon
- Confectioners’ sugar - 7 cups, sifted
- Vanilla bean paste - 2 tablespoons
- Coconut extract or Cream of coconut, such as Coco Lopez - 3 tablespoons
- Heavy cream - 2 1/2 cups
Bake the cake:
Preheat oven to 350° Fahrenheit. Grease three (3) 8-inch baking pans with cake release or vegetable oil and line the bottoms with parchment paper. Set aside.
Sift the cake flour, salt, baking powder, and baking soda into a medium bowl and set aside.
In a bowl of an electric mixer fitted with a paddle attachment, cream the sugar, butter, and coconut oil until light and fluffy over medium/high speed, about 3-5 minutes. Add the eggs one at a time, beating well after each addition. Quickly combine the sour cream,
coconut milk, vanilla bean paste, and sweetened cream of coconut.
Reduce the mixer speed to low and add the flour in three parts, alternating with the milk mixture. Mix until just combined. Turn the mixer off, and fold in the sweetened flaked coconut. Divide the batter into the baking pans. Place pans in
the oven and bake for 30-35 minutes or until a cake tester or toothpick comes out with a just a few moist crumbs. Remove cake from the oven and allow to cool for about 5 minutes. Turn into a wire rack to cool completely before filling and frosting the cake.
Make the filling:
In a bowl of an electric mixer fitted with a whisk attachment (you can also use a hand mixer or a whisk and some serious arm strength), combine the cream cheese and guava paste. Mix over medium/high speed until combined.
Turn off the mixer, scrape to combine, and add the confectioners' sugar. Turn the mixer speed to low and add the vanilla extract. Mix on low speed until the confectioners’ sugar is mostly combined with the guava/cheese mixture.
Raise the speed to medium/high and add the heavy cream in a stream. Mix until the ingredients are fully combined and the filling is light and fluffy.
NOTE: If you prefer a stiffer filling, feel free to add more confectioners’ sugar.
A good rule would be to add 1 tablespoon at a time until you get the desired thickness. Wrap the surface of the bowl in plastic wrap and place in the refrigerator until ready to use.
Make the frosting:
In a stand mixer fitted with whisk attachment, cream the butter and shortening until combined, about 1-2 minutes.
Reduce the speed to low and add salt, followed by the confectioners’ sugar one cup at a time, scraping down the sides of the mixer to incorporate.
Add the vanilla bean paste, flavoring, and milk. Increase the speed to high and mix until light and fluffy, about 3-5 minutes.
Add the heavy cream in three parts, ensuring it thickens completely before adding additional heavy cream. Mix until light and fluffy. Transfer to a tightly sealed container and place in the refrigerator until ready to use.
Transfer 1/2 cup to a piping bag fitted with a round tip. Transfer about 1 cup of buttercream frosting to a medium bowl and color as desired. Transfer it to a piping bag fitted with a star tip. Set both aside briefly.
To assemble the cake:
Place one layer of cake on a cake stand or serving plate. Pipe a thin border around the outer perimeter of the cake to keep the guava filling in. Spoon half the guava filling in the center of the buttercream border. Repeat with next layer. Place final layer on top and spread a thin crumb coat on the cake. Place the cake in the refrigerator and chill for about 20 minutes.
Frost the top and side of cake with remaining buttercream frosting, smoothing the sides and top of the cake as best you can. Pipe a star tipped border on the top of the cake and decorate with sprinkles.