Hawaiian Guava Cake

The pink guava cake that defines Hawaii bakery counters was created by Herbert Matsuba shortly after he and his wife Sue opened the beloved Dee Lite Bakery in Honolulu in 1959. He took the airy California chiffon-cake technique popular in mid-century island baking and tinted and flavored it with guava, the fragrant tropical fruit that grows wild across the islands, then crowned it with cream cheese frosting and a shimmering guava glaze. The look — a startling natural pink under a clear red top — made it instantly recognizable, and it spread to bakeries all over Hawaii. Though Dee Lite eventually closed, the cake it popularized became a permanent fixture of local celebration.

Tender and cloud-light from the chiffon crumb, with the floral, slightly musky sweetness of guava running through every bite. The tangy cream cheese frosting cuts the fruit, and the cool jellied glaze on top adds a bright, almost candy-like snap.

Chiffon's lift comes from whipped egg whites folded into an oil-based batter, giving a moist crumb that stays soft even when chilled — essential for a frosted, refrigerated cake. The cornstarch-thickened guava topping sets into a clear gel as it cools, sealing in moisture and delivering concentrated fruit flavor in a glossy layer.