I’ve perfected this luxurious Guava Coconut Bundt Cake recipe after countless testing sessions, drawing inspiration from my love of Brazilian desserts. This show-stopping creation combines the tropical sweetness of fresh guava with rich coconut, creating an incredibly moist cake that’s become a reader favorite.
The Story Behind This Cake
This recipe pays homage to traditional Brazilian “bolo de coco com goiaba” (coconut cake with guava), which I’ve adapted for home bakers worldwide. The combination of guava and coconut isn’t just delicious – it’s a celebration of tropical flavors that transforms any occasion into something special.
Why This Recipe Works
The secret to this cake’s incredible texture lies in the perfect balance of coconut milk and vegetable oil, creating a crumb that stays moist for days. The guava layer adds a stunning visual element when sliced, while the condensed milk glaze takes it to new heights of indulgence.
Ingredients
For the Cake Batter:
- 4 large eggs, room temperature
- 1 cup (200g) granulated sugar
- 1 tablespoon (15ml) vanilla extract
- ⅔ cup (150ml) vegetable oil
- ¾ cup + 1 tablespoon (200ml) coconut milk
- 2 cups (250g) all-purpose flour
- 1 cup (100g) freshly grated coconut
- 1 tablespoon (15g) baking powder
For the Filling and Topping:
- 10.5 oz (300g) guava paste or fresh guava
- 7 oz (200g) condensed milk
Step-by-Step Instructions
- Prepare Your Workspace
- Preheat your oven to 350°F (175°C)
- Thoroughly grease and flour a 10-inch bundt pan
- Ensure all ingredients are at room temperature
- Create the Base Mixture
- In a large bowl, beat eggs and sugar for 3-4 minutes until pale and fluffy
- Mix in vanilla extract until well combined
- Gradually stream in oil while mixing at medium speed
- Pour in coconut milk slowly, continuing to mix
- Incorporate Dry Ingredients
- Sift flour and baking powder together in a separate bowl
- Fold dry ingredients into wet mixture using gentle, flowing motions
- Stop mixing as soon as no dry streaks remain
- Carefully fold in grated coconut
- Layer the Cake
- Pour half the batter into your prepared bundt pan
- Add prepared guava (either diced paste or fresh puree)
- Cover with remaining batter
- Smooth top gently with a spatula
- Bake to Perfection
- Bake for 45-50 minutes
- Test with a skewer or toothpick – it should come out clean
- Allow to cool in pan for exactly 10 minutes
- Invert onto a cooling rack
- Final Touches
- While still warm, drizzle with condensed milk
- Optionally sprinkle with additional coconut
Pro Tips for Success
- Use room temperature ingredients for the best rise and texture
- Don’t overmix after adding flour to ensure a tender crumb
- Tap the pan gently on the counter before baking to remove air bubbles
- Cool completely before storing
Storage Guidelines
- Room Temperature: Up to 3 days in an airtight container
- Refrigerated: Will keep for up to 1 week
- Freezer: Wrap well and freeze for up to 3 months
Nutritional Information
(Per serving, based on 12 servings)
- Calories: 425
- Total Fat: 21g
- Saturated Fat: 8g
- Carbohydrates: 56g
- Protein: 6g
- Fiber: 2g
- Sugar: 35g
- Sodium: 165mg
This cake serves 12 generous portions.
Variations
- Replace guava with passion fruit curd for a different tropical twist
- Use desiccated coconut if fresh isn’t available
- Add a teaspoon of coconut extract to enhance the coconut flavor
Troubleshooting
If your cake sticks to the pan, try greasing more thoroughly and dusting with coconut flour instead of regular flour. For the perfect release, let the cake cool exactly 10 minutes – no more, no less.
Remember to tag me in your creations on social media – I love seeing how this recipe turns out in your kitchen!
