Hawaiian Paradise Cake

Hawaiian Paradise CakeHave you ever tried the Hawaiian Paradise Cake from King’s Hawaiian Bakery?!   Three layers of vivid Chiffon cake  in the colors of guava, passion fruit and lime covered in whipped cream frosting.  On top is a glaze, striped in the same three colors.  The cake has three delicious Hawaiian flavors, guava, passion fruit, and lime.   The most unmistakable flavor is guava.  The delicious tropical fruit is complimented by the tangy and citrusy notes from the layers of passion fruit and lime.  As a fork cuts through a slice, the thin sweet glaze spreads throughout the cake uniting the flavors.  This cake is delicious and beautiful! King’s Hawaiian Bakery does not give out its recipe, so I improvised and put together a few recipes to try and create the Hawaiian Paradise cake. 

Hawaiian Paradise layer cake

My husband is from Hawaii, a small town called Hilo on the Big Island.  We were over there visiting his family in January and I was so impressed with all the fresh tropical fruits available all over the island! Guava, and passion fruit were abundant, and I wish I would have brought some back with me! They are surprisingly hard to find here in San Diego.  For this cake, you need guava, passion fruit, and lime concentrate.  The best option would be fresh puree, but if you can’t find that (like me) then concentrate works too.

Delicious Hawaiian Paradise Layer Cake


Hawaiian Paradise Cake


    Chiffon Cake
  • 2 1/4 cups of flour
  • 2/3 cups of white sugar
  • 1 tbs baking powder
  • 1 tsp salt
  • 1/2 cup vegetable oil
  • 1/2 cup water
  • 2 oz key lime juice
  • 2 oz guava nectar
  • 2 oz passion fruit nectar
  • 5 egg yolks
  • 2 tsp vanilla extract
  • 2 tsp grated lemon zest
  • liquid food coloring : yellow, red and green
  • 8 egg whites
  • 1/2 tsp cream of tartar
  • 1/2 cup white sugar
  • guava chiffon topping
  • 2 tablespoons cornstarch
  • 1/2 cup water
  • 1 pinch salt
  • 12 ounces guava juice
  • 1 teaspoon lemon juice
  • 1 slightly beaten egg yolk
  • 1 tablespoon butter
  • Whipped Cream Icing
  • 1 eight oz package reduced fat cream cheese (room temperature)
  • 1/2 cup of white sugar
  • 1 tsp vanilla extract
  • 1/8 tsp almond extract
  • 1 quart of heavy or regular whipping cream


    Chiffon cake
  1. I made this cake twice. Once with 8 inch pans, and once with 6 inch pans. They both work great! With the 8 inch pan, the layers will be thinner. Grease three pans with shortening and flour them.
  2. Preheat oven to 325 F
  3. Sift together flour with 2/3 cup of sugar, baking powder, salt-set aside.
  4. In another bowl, beat together oil, water, yolks, vanilla and lemon zest until well combined.
  5. Mix yolk mixture into flour mixture until smooth. At this point, the consistency should almost be like cookie dough. Divide the batter into thirds and put each into a separate bowl.
  6. In each separate bowl of batter, add one kind of nectar/juice. Once mixed in, you will need to add the food coloring- green for the lime layer, orange for the passion fruit layer and red or pink for the guava layer. Use your own judgment on how many food coloring drops to use and bear in mind that you will be adding eggs whites later which will lighten the batter.
  7. In another bowl, beat egg whites and cream of tartar until soft peaks are formed. Then slowly add the 1/2 cup of sugar and beat until stiff. Then you will need to take 1/3 of the egg white mixture and fold it into each bowl of batter. Then pour each into a separate pan.
  8. As far as the separation of batter I divided mine by sight. However, if you want to be more exact, you can weigh the batter and divide by weight and measure the whipped cream by cups and divide that way.
  9. Put each pan into the oven.
  10. Bake for 35-40 minutes or until toothpick comes out clean
  11. *Do not over mix! Also, do not over bake! take out of oven immediately before the sides start to pull away from the pan. I take these cakes out of the pan right away and put on a cooling rack. If you take them out before they have cooked too long, you should not have any brown on top or bottom of pan. After they are completely cool, you can use a cake leveler to level out the cakes and make them the exact same height.
  12. Fruit Syrup
  13. Mix cornstarch with water to dissolve all lumps. Add salt, guava and lemon juices and egg yolk. Cook over low heat until thick, stirring constantly. Remove from heat and add butter. Mix hard so that all butter melts, this is very important because you don't want little specks of butter in your glaze. Separate glaze into three small bowls and add desired food coloring. I used yellow, green, and pink. Spread when slightly cooled but still warm.
  14. Whipped Cream
  15. Combine all ingredients except the whipping cream by using a regular or stand mixer. While the mixer is still running, slowly add the cream. Continue to whip until stiff peaks form.
  16. Cake Assembly
  17. For an 8 inch cake
  18. Put an 8 inch cardboard cake board onto a turn table. Secure with tape or non slip piece.
  19. put a dollop of frosting onto cake board
  20. Put green cake onto cake board.
  21. measure one cup of frosting and spread evenly onto green cake.
  22. Put orange cake on top of filling
  23. measure one cup of frosting and spread evenly onto orange cake
  24. frost the whole cake and use off set spatula or bench scraper to smooth it.
  25. make sure top of cake is level and smooth
  26. fill pipe bag with frosting and pipe desired border around cake
  27. smooth glaze on top of cake as desired.
  28. Keep refridgerated

My son is half Hawaiian, so I like to celebrate his birthday with homemade Hawaiian food and desserts found on the Islands.  Since King’s Bakery is two hours away, I decided to make my own Hawaiian Paradise Cake.  I hope you like this recipe and will use it whenever you need a dessert with flavors from Hawaii.



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51 thoughts on “Hawaiian Paradise Cake

  1. Stopping by from Wonderful Wed. Blog Hop and oh how I wish I were your neighbor/friend/sister/cousin/close enough to taste test your amazing cake! Carrie, A Mother’s Shadow

  2. What a beautiful cake. Thank you for sharing the recipe. It looks hard to make. I went to UHHilo in 1978-79. I loved living there. Lots of rain but sun at Hapuna Beach.

  3. This is a beautiful cake! Wow, the colors of the layers are beautiful. I’m stopping by from the lovely blog hop & I’m a new follower through Bloglovin.

  4. Small town? Hilo is pretty big to me. =p

    It does have a really cool farmers’ market with lots of fresh fruits, and the prices are a lot less than they are for me on Oahu. I bet my fiancé would love this cake! Guava and lime are two of his favorite flavors.

  5. This looks delicious! I would love it if you joined and contribute your awesome posts at my link party at City of Creative Dreams starts on Fridays 😀 Hope to see you there at City of Creative Dreams Link Party.

  6. I just had this cake a couple weeks ago at a family gathering and was contemplating figuring out how to make it myself. I am seriously so happy I stumbled on your link at The Pin Junkie. This cake is seriously amazing full of incredible flavors. It will be a must make the next time my uncles and grandma are visiting from the Big Island. Mahalo for the recipe. I can’t wait to try it.

    • Jade, wow you just had the actual original cake, I am so jealous! You must live in the LA area? I hope you get a chance to make it! If you do, I would love to see a picture! Hopefully your colors turn out better, I think mine were a little too bright 🙂

  7. Ahh, I’ve was treated to the original a few times by a friend who grew up in Torrance, and her family brought it to us for special occasions. I’ve been begging for someone to bring me one for the last 5 years when asked what I’d like for a birthday cake, but no luck yet. I may just have to make my own Birthday cake next week with your recipe! Thank you!

  8. The last time I had this cake was at my daughter’s bridal shower 25 years ago. I was in Torrance yesterday and had lunch at King’s Hawaiian. Their cake is as good as ever. Thanks for sharing your recipe. Now I won’t have to wait another 25 years.

  9. Shamene, this looks absolutely amazing!! I live in California and always grab a slice of Paradise cake every time we’re near a King’s Hawaiian. In fact, we had one this past weekend. 🙂

    I’d love to make this for Father’s Day! Do you think it’d work if I used the fruit nectars in place of the water? Thought this might give the cake more flavor. Thanks!

    By the way, have you heard of Pastry Pride? You can get it at Smart and Final. Apparently all the Asian bakeries use it and it holds up well in hot weather. I used it for my first Chinese-style chiffon cake with fresh fruit, and it held up awesomely even after a 3-hour drive!


  10. Thank you Katherine. I think it would work with fruit nectars. sounds good! I also do like Pastry Pride and have used it in many of my cakes. It works just as good as whipping cream I think.

  11. I’m made this for my Birthday, instead of passion fruit I used mango nectar.I can’t wait to cut into it tommrow.

  12. Ooh I’m glad you made an attempt at the recipe! I’ve wanted to try this but over on the east coast can’t find anyone who makes anything like this. Perhaps it will be my birthday cake this year,

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