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1
Preheat oven to 350 degrees.
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2
Grease and flour two 9x13-inch baking pans.
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3
Sift flour and baking powder together and set aside.
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4
Cream the butter and 2 cup of the sugar together until fluffy.
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5
Add the eggs and 1 teaspoon of the vanilla. Beat at a medium speed until blended.
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6
Add the flour mixture to the butter mixture, 2 tablespoons at a time, mixing well until blended.
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7
Pour batter evenly into prepared pans. Bake for 30 minutes or until done. Test with inserting toothpick or knife until it comes out clean.
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8
When cake has finished baking, pierce it in 8 or 10 places, and let it cool.
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9
Combine the whole milk, evaporated milk and coconut cream and pour over the top of the cooled cakes evenly. Refrigerate for at least 1 hours before serving.
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10
When ready to assemble cake, invert one cake onto serving plate.
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11
Puree guava shells with lemon juice in a food processor. Spread guava mixture on top of one cake layer, place 2nd layer on top.
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12
Combine whipping cream and the remaining 2 teaspoons of vanilla and 2 cups of sugar, whipping with electric hand mixer until thick. Spread over top of cake.
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13
*Guava shells can be found at most local Latin grocers or in the ethnic aisle of your grocery store. If you cannot find guava shells just use icing as filling or substitute with sweeten sliced strawberries
