Description
A delightful dessert that captures the essence of tropical flavors with guava puree and coconut milk.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup guava puree
- 1/2 cup coconut milk
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- Cream the softened butter with granulated sugar until it’s light and fluffy, about 3–5 minutes.
- Add the eggs one at a time, beating well after each addition to incorporate them smoothly.
- Stir in the guava puree and coconut milk until the mixture is well combined and smooth.
- Whisk together the flour, baking powder, and salt in another bowl.
- Gradually add the dry ingredients to the wet mixture, mixing gently until just combined; avoid overmixing.
- Pour the batter into the prepared pan and smooth the surface with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted comes out clean.
- Allow the cake to cool for 10 minutes in the pan, then transfer it to a wire rack to cool completely.
Notes
Consider using coconut oil instead of butter for a dairy-free version. For the best flavor, use fresh guavas when in season; otherwise, canned guava puree works well.