Guava cake from Aloha Kitchen: Recipes from Hawai'i (page 189) by Alana Kysar

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Notes about this recipe

  • AnikaLavine on March 28, 2026

    For me this cake was just ok. It was a bit dense and I overbaked it a tad so it was dry - that was clearly my bad. I couldn't find guava puree so I used paste instead and melted it down. I didn't realize paste had extra sugar but the cake didn't turn out overly sweet in my opinion. It just had a more concentrated guava flavor. I have heard a recommendation to whip the egg whites separately and then fold into the batter to make the cake lighter and airier. I'll try that next time. Overall a good base recipe but still needs some finessing in my opinion.

  • EmilyR on August 06, 2019

    This cake has a nice texture, though I wish I could have gotten the frosting to be a bit more smooth. I used jarred guava in a light syrup, which I rinsed off and then pureed. We made cupcakes and a small tier cake brushed with the guava syrup to retain moisture. For some natural coloring I used beet powder.

  • Kinhawaii on July 14, 2019

    I was hoping for a stronger guava taste. Nice texture, even refrigerated, not too sweet. I think I would have liked a guava curd or jam filling to up the guava flavor. Used a frozen puree, maybe the puree wasn't as concentrated? Didn't have food coloring so included a photo of cake without it.

  • BeckyLeJ on May 16, 2019

    This cake is amazing! Couldn’t find the guava concentrate, so I cooked some down over the author’s suggestion, you will have extra after.

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