Step 1

Preheat oven to 350 degrees. Spray 8x8 inch baking dish with cooking spray and line with parchment paper.

Step 2

Make coconut streusel topping. Mix together flour with sugar, melted butter, coconut flakes, and pinch of salt until well combined. Set aside.

Step 3

Add freeze dried strawberries to blender and blend until strawberries turn into powder. Transfer powder to a bowl and combine with flour, baking powder, baking soda, and salt.

Step 4

Puree guava juice with guava pasta until well combined.

Step 5

In the bowl of a stand mixer, beat together softened butter with sugar until light and fluffy, about 3 minutes. Add eggs one a time, fully incorporating the first egg before adding the next.

Step 6

Add half of the dry ingredients and stir just until combined. Add guava pasta mixture and vanilla extract, stirring until combined. Add remaining dry ingredients and stir just until combined.

Step 7

Pour cake batter into prepared baking dish. Top with coconut streusel in an even layer. Bake cake for 45 minutes - 55 minutes or until a toothpick inserted in the middle comes out clean.

Step 8

Let strawberry guava cake cool completely on wire rack before slicing.