Hawaiian Guava Cake

The pink guava cake that defines Hawaii's bakery counters was created by Herbert Matsuba at the beloved Dee Lite Bakery in Honolulu in the 1960s, a few years after he and his wife Sue took over and reopened the shop on Mokauea Street in 1959. Wanting a cake that would set his bakery apart, he worked Hawaiian flavor into a baked good: he already had a coconut chiffon, and the guava version became its younger sibling, sold as the "Guava Delite." He took the airy chiffon technique popular in mid-century island baking and flavored it with guava, the fragrant fruit that grows wild across the islands, then finished it with cream cheese frosting and a shimmering guava glaze. The striking pink layer under a clear red top made it instantly recognizable, and by 1964 the cakes were popular enough that the Matsubas expanded to a larger building on Dillingham Boulevard. The Matsubas retired in 1990 and sold the bakery and recipes; Dee Lite itself eventually closed in 2018, but the cake it popularized became a permanent fixture of local celebration across Hawaii.

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.