1-First step: Get the pans and oven ready Start by preheating your oven to 350°F. If you are using mini cake pans, line them lightly with parchment or grease them well. Muffin tins also work if you want a more casual shape. Having the pans ready first saves time and helps the batter bake evenly once it is mixed. Gather all your ingredients so everything is close by. Since this recipe has three parts, a little setup makes the process much smoother. Room-temperature eggs and liquid coconut oil help the batter blend better, so do not skip that detail.

2-Second step: Mix the cake batter In a large mixing bowl, combine the strawberry cake mix, 1 1/3 cups guava nectar or guava juice, 3 eggs, and 1/3 cup coconut oil in liquid form. Beat the mixture on medium speed for about 2 minutes, or whisk by hand until smooth. The batter should look thick, glossy, and well blended. Try not to overmix once the dry ingredients disappear. Overmixing can make the cakes tighter instead of soft and tender. A smooth, even batter is exactly what you want for a light crumb.

3-Third step: Fill and bake the cakes Spoon the batter into your prepared pans, filling each cavity about two-thirds full. This leaves room for the cakes to rise without spilling over. Bake for 18 to 22 minutes, depending on the size of your pans. Mini cakes usually finish faster than standard cakes, so start checking early. You will know the cakes are done when the tops spring back lightly when touched and a toothpick inserted into the center comes out clean or with a few dry crumbs. If the tops brown too quickly, loosely cover them with foil for the last few minutes.

4-Fourth step: Cool the cakes before assembling Let the cakes cool in the pans for about 10 minutes, then transfer them to a wire rack. Cooling is important because warm cakes can melt the cream cheese layer and make the topping slide off. If you are short on time, you can place them in the fridge after they are no longer hot to the touch. For the best texture, allow the cakes to cool fully before adding the filling and glaze. This helps each layer stay neat and gives you those pretty bakery-style mini cakes that hold their shape.

5-Fifth step: Make the cream cheese layer In a medium bowl, beat together the softened cream cheese, 1/4 cup sugar, and 1 teaspoon vanilla until smooth. Fold in the thawed whipped topping gently until the mixture is fluffy and airy. The goal is a light, spreadable filling that feels creamy but not heavy. Chill the filling for 10 to 15 minutes if it seems too soft. This makes it easier to pipe or spread onto the cooled cakes. A piping bag gives a prettier finish, but a spoon works just fine too.

6-Sixth step: Cook the guava gel topping In a small saucepan, whisk together 2 cups guava nectar or guava juice, 1/2 cup sugar, 1/4 cup cornstarch, and 3 tablespoons water until the cornstarch dissolves. Set the pan over medium heat and stir constantly. The mixture will gradually thicken and turn glossy. Once it begins to bubble, keep stirring for about 1 more minute so the starch fully activates. Then remove it from the heat and let it cool. The topping should be smooth, shiny, and pourable once it has cooled a bit. If it gets too thick, stir in a small splash of extra guava juice.

7-Seventh step: Assemble the mini cakes When the cakes are completely cool, spread or pipe a layer of the cream cheese mixture over the top of each one. Be generous, but leave a little edge so the filling does not run over too much when the guava gel is added. Spoon the cooled guava gel over the cream cheese layer. You can let it drip slightly for a bakery look, or keep it neat and centered for a more polished style. Either way, the pink topping gives these cakes their signature Hawaiian charm.

8-Final step: Chill and serve Refrigerate the assembled mini cakes for at least 30 minutes before serving. This helps the layers set and makes the flavor even better. Serve them cold or slightly cool for the nicest texture.