Sponge Cake:

Cup of Yum
1. Preheat the oven to 350 degrees and butter and spray a 9" springform pan with baking spray and line with parchment paper.
2. Add eggs and sugar to a stand mixer and beat on high speed for 8 minutes.
3. Add vanilla extract and beat for 20 seconds.
4. Sift together flour, baking powder and salt, then add to the eggs with a spatula, folding it in gently until just combined.
5. Spread into the springform pan evenly and bake for 35-40 minutes until a toothpick comes out clean.
6. Cool cake completely.

Simple Syrup:

1. Add water, guava juice and sugar to a saucepan, bring to a boil, then reduce to a simmer on medium-low heat.
2. Let simmer for 18-20 minutes until thickened and reduced to a syrup.
3. Let cool.

Guava Sauce:

1. Add guava paste, water, sugar and lime juice to a medium saucepan.
2. Stir well, bring to a simmer, then remove from heat.
3. If the sauce is too thick, add 1-2 tablespoons of water. If the sauce is too thin, cook down for an additional 1-2 minutes until it reaches the desired consistency.
4. Let cool.

Whipped Cream Frosting:

1. Add the cream cheese and powdered sugar to your stand mixer at medium speed for 1 minute until stiff peaks form.
2. Remove from stand mixer and set aside.
3. Add the heavy cream, vanilla extract and coconut extract to the stand mixer and beat on high speed until soft peaks form.
4. Add in the cream cheese mixture and beat on medium speed until creamy, about 1 minute.

To Finish:

1. To your cake stand add a spoonful of whipped cream frosting.
2. Cut the cake into three even layers horizontally with a large serrated knife and discard the excess pieces.
3. Brush off excess crumbs.
4. Brush the simple syrup onto the top of each cake layer.
5. Add the first layer of the cake to the cake stand.
6. Top with 1 cup of whipped cream frosting and 1/3 of the guava sauce, spread evenly.
7. Top with the second layer of cake, add 1 cup of frosting, spread.
8. Add the 1/3 of the guava sauce.
9. Top with remaining layer of cake.
10. Frost the cake with half the remaining whipped cream frosting.
11. Pipe swirly mounds onto the top of the cake with remaining frosting and top with remaining guava sauce.