A timeless family favorite – moist, fluffy, sweet, and packed with tropical flavor!
Why You’ll Love This Cake
This cake is a beloved heirloom recipe from the 1980s and 90s, the kind that filled family kitchens with sweet aromas and brought everyone running to the table. It’s simple, incredibly delicious, and topped with nostalgic ingredients like guava paste, sweetened condensed milk, and shredded coconut. Perfect for casual gatherings, Sunday coffee, or as a cozy dessert.
Ingredients
Cake Batter:
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3 large eggs
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1 ½ cups (tea) granulated sugar
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½ cup (tea) vegetable oil
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1 cup (tea) warm milk
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2 cups (tea) all-purpose wheat flour
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½ cup (tea) grated coconut (unsweetened or sweetened)
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1 teaspoon salt
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1 teaspoon vanilla essence (or extract)
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1 tablespoon baking powder (e.g., Royal brand)
Topping:
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½ can (about 200g) sweetened condensed milk
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150g guava paste (cut into small cubes or thin strips)
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½ cup (tea) grated coconut (for sprinkling)
Instructions
1. Preheat and Prepare the Pan
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Preheat your oven to 180°C (350°F).
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Grease a medium-sized rectangular or round baking pan with butter, margarine, or oil, then dust it with wheat flour to prevent sticking.
2. Make the Batter
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In a blender or mixing bowl, combine the eggs, sugar, oil, salt, vanilla essence, and warm milk. Blend for about 2 minutes until the mixture is smooth and well combined.
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Add the wheat flour to the mixture and blend again until fully incorporated and smooth.
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Add the grated coconut and baking powder. Pulse briefly or mix gently just until everything is combined. Do not overmix, as the baking powder activates quickly.
3. Assemble the Cake
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Pour the batter into the prepared pan and spread it evenly with a spatula.
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Distribute the guava paste cubes or strips across the top of the batter. They will sink slightly during baking, creating gooey pockets of flavor.
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Sprinkle the top with the remaining grated coconut to add flavor and texture.
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Drizzle condensed milk generously over the top (about ½ can or to taste).
4. Bake
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Place the cake in the preheated oven and bake for 30–40 minutes, or until:
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The top is golden brown.
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A toothpick inserted into the center comes out mostly clean (avoid stabbing directly into a guava chunk!).
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5. Final Touch (Optional but Recommended)
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Remove from oven and let it cool slightly.
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For extra richness, drizzle more sweetened condensed milk over the warm cake.
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Sprinkle with a little extra grated coconut for decoration.
Serving Suggestions
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Serve warm or at room temperature.
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Pairs perfectly with black coffee or a glass of cold milk.
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For a tropical twist, add a scoop of vanilla or coconut ice cream.
Tips and Variations
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Guava Alternatives: If you can’t find guava paste, try using strawberry jam, quince paste (membrillo), or diced fresh strawberries.
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Extra Moisture: Add 2 tablespoons of sour cream or plain yogurt to the batter for an extra-moist texture.
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Nuts: Add chopped pecans or toasted almonds to the topping for crunch.
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Make it a Bundt Cake: Pour the batter into a greased Bundt pan and layer the guava paste in the center.
Storage
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Store covered at room temperature for up to 2 days.
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Keep in the fridge for up to 5 days (bring to room temperature before serving).
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Freezer-friendly: Wrap slices in plastic wrap and freeze for up to 2 months.
FAQ
Can I use fresh guava instead of guava paste?
Not recommended, as fresh guava won’t give the same concentrated flavor or melt-in texture. Guava paste is thick and sweet, perfect for baking.
Can I use coconut milk instead of regular milk?
Yes! It will enhance the tropical flavor, making the cake even richer.
What size pan should I use?
A standard 9×13-inch (23x33cm) pan works well, or a 10-inch round cake pan. If using a Bundt pan, ensure it’s well-greased.
Conclusion
This cake is more than just a recipe—it’s a slice of family history. Every bite brings back memories of birthday parties, Sunday afternoons, and the loving hands of a mother in the kitchen. Once you make it, we promise it will earn a permanent place in your recipe collection. Simple, delicious, and absolutely unforgettable.
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