GUAVA COCKTAIL RECIPE RECIPES

Steps:

• To prepare, wash the fruits thoroughly and cut them in half. Scoop out the seeds with a teaspoon and gather them in a bowl. 
• Pour a cup of water over the seeds and pulp. Let them soak in water for at least half-an-hour. 
• Strain the pulp and seeds, making sure that you get as much of the pulp as possible. Be careful in ensuring that the seeds are strained out. 
• Meanwhile, put the cut fruits along with the skin in a thick-bottomed pan with half a cup of water. Bring the fruit and water to a boil. 
• Turn down the heat and simmer the fruits in the water, stirring the pot frequently to prevent them from sticking to the pan.
• Add the strained pulp to the pan of softened fruit. 
• When the fruit has softened, pour it into a blender along with the pulp. Puree the fruit until it resembles a thick smoothie. 
• Measure the pulp and add them back to the pan. Add an equal amount of sugar and stir in. 
• Place this on low heat and cook. Keep stirring it with a wooden spoon to ensure that it does not stick to the bottom and scorch. it should reduce by almost half. This will take time, almost an hour. The mixture will get thicker, forming a thick layer on the spoon. 
• Take it off the heat and beat with the wooden spoon for a couple of minutes. It will thicken further as it cools. 
• The guava paste is ready. You can store it in sterilized jars. 

Steps:

• Preheat to 325*.
• Combine cake mix, fruit cocktail with juices, 1 cup of coconut and eggs in a large mixer bowl.
• Blend, then beat at medium speed for 2 minutes.
• Pour batter into greased 9x13 pan, or two 8x8 pans.
• Sprinkle batter evenly with remaining 1/2 cup of coconut, and then 1/2 cup of brown sugar.
• Bake at 325* for 45 min (if 9x13 pan; about 30-35 min for two pans).
• Serve warm or room temp; stays moist for several days.