Guayaba (a.k.a. guava) is a tropical fruit that is a favorite in desserts throughout Latin America. You can readily find guava paste in stores or order it online. This cake is soft and fluffy with a warm, gooey filling and oh so delicious!
- Yield: 12 Servings
- 1 cup (112 g) sifted coconut flour
- 2 tbsp (16 g) tapioca starch, plus more for dusting the pan
- 1 tbsp (14 g) gelatin
- 2 tsp (8 g) baking soda
- ¼ tsp fine Himalayan salt
- ½ cup (120 ml) coconut oil, plus more for greasing the pan
- 0.66 cup (120 g) coconut sugar or grated panela
- 2 eggs, or ½ cup (125 g) applesauce
- ½ tsp vanilla extract
- 1 tsp (5 ml) apple cider vinegar
- 0.66 cup (157 ml) water
- 0.66 cup (157 ml) coconut milk
- 12 oz (283 to 340 g) guava paste, cut into about 16 slices
How to Make It
- Preheat the oven to 350°F (180°C).
- In a mixing bowl, combine the coconut flour, tapioca starch, gelatin, baking soda and salt and stir well.
- In a separate mixing bowl, combine the coconut oil, sugar, eggs, vanilla and vinegar and whisk vigorously or beat with an electric mixer. Stir in the water and coconut milk. Gradually add the dry ingredients to the wet, stirring often, until all the ingredients are combined. The resulting batter will be extremely thick.
- Grease an 8-inch (20.5-cm) square baking dish with coconut oil and dust lightly with tapioca starch. Use a spatula to scrape half of the batter into the dish, spreading it evenly so that there are no air bubbles in the batter. Add a layer of guava paste slices to cover, then add the remaining batter on top of the guava paste, smoothing it out with the spatula.
- Bake for 30 to 40 minutes, or until the top is lightly crisped and has darkened. Due to the combination of coconut flour and coconut sugar, the cake does not turn a golden color. Be careful not to burn the cake. Can be served hot while the filling is gooey (how I prefer it) or at room temperature.