Indulging in the aromas and flavors of a dessert can transport us to a world of cherished memories and traditions. For me, this Coconut Cake with Guava Sauce is more than just a recipe; it’s a journey back to the warmth and love of my childhood kitchen in Northeastern Brazil.
Each ingredient carries a story and a memory that fills me with inspiration and joy. These flavors and aromas remind me of sunny afternoons and playful moments of my youth, making every bite a celebration of life, love, and happiness.
Shall we prepare it together?
Ingredients:
For the cake:
- 3 cups granulated sugar
- 200g unsalted butter
- 3 eggs
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 1 pinch of salt
- 1 cup of coconut milk
For the topping (raw batter):
- 200g guava paste (Recommendations: Iberia, Goya, or Conchita guava paste), melted with 1/4 cup of water
- 1 cup shredded coconut (Recommendation: Baker’s angel flake coconut)
- 1 can of condensed milk
Instructions:
- Preheat the oven to 350°F.
- To ensure easy removal, Prepare the cake pan by lining the bottom with round parchment paper or applying baking spray.
- In a blender, melt the guava paste with 1/4 cup of water until smooth. Set aside.
- Sift together the flour, baking powder, and salt, and set aside.
- Using a stand mixer fitted with the whisk attachment, cream the sugar, butter, and eggs until light and creamy.
- Gradually add the sifted flour mixture and coconut milk to the creamed sugar mixture. Mix until just combined, being careful not to overmix.
- Pour the cake batter into the prepared pan, spreading it evenly.
- Spread the guava sauce prepared before on top of the batter using a spatula, ensuring it is evenly distributed.
- Put the shredded coconut above the guava sauce.
- Add the condensed milk above the coconut.
- Bake in the preheated oven for 45-60 minutes or until the center is baked through.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
- Slice and serve the Coconut Cake.
TIP: You can prepare extra guava sauce and put it in a pan on the medium heating stove until it becomes thicker. Then, use it on the top of the cake after baking it. Also, you can add toasted coconut above it to enhance the texture and flavor.
Baking can evoke a lot of emotions and memories. The aroma of a freshly baked cake can transport you back to the happy moments of your childhood. For me, this recipe is more than just a cake; it’s an invitation to create and relive sweet memories with your loved ones.
I hope this recipe brings joy and comfort to your heart and helps you create wonderful moments of love in your home.
I would love to hear all about your experiences with this recipe! Feel free to share your photos and any variations you tried in the comments below. And remember to keep following us for more delicious recipes.
From my kitchen to yours,
Ana Raquel
Sweetest Hobby 
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