Puerto Rican Panetela de Guayaba - Guava Panetela
Servings 16 squares
Ingredients
- 2 sticks unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 3 cups self-rising flour
- 1 cup coconut milk
- 21 oz guava paste
Instructions
- Preheat oven to 350 degrees. Grease a 12x12 baking tray using non-stick spray. **See Notes**
- Cut guava paste into slices and set aside.
- In a large mixing bowl or a stand mixer beat butter and sugar on high speed until light and fluffy.
- Add eggs one at a time. Beating batter just to combine. Do not overmix.
- Add vanilla extract. Then add flour alternating with milk. Starting with flour.
- Pour one equal part of the batter into the prepared pan.
- Add guava pieces until you cover the whole layer. (See video for reference)
- Pour the other part of the cake batter and cover the guava pieces completely. Use an onset spatula to spread the batter carefully.
- Bake for 25-35 minutes or until a toothpick comes out clean when inserted through the center of the cake.
- After 10 minutes carefully remove it from the pan by flipping it over another plate or pulling up the parchment paper hanging on the sides.
- Let it cool down completely, around 40 minutes before dusting with plenty of confectioner’s sugar on top and cutting.
- Cut into evenly squares or as you like it.
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