Birthday Cake with a Tropical Twist

Few things say a heartfelt "Happy Birthday" better than a homemade birthday cake. So, when my big sister {who is shorter than I am, ironically enough} celebrated her birthday last week, I volunteered to bake a cake of her choice from scratch. While many would've opted for a classic chocolate cake, vanilla cake, or even a Red Velvet cake {which I still can't understand the obession with. We're talking copious amounts of artificial coloring, folks. Not my idea of mmm, mmm good.}, my sister requested a Guava Cake. Hmm. Unique, but definitely requiring some research on my part.

Lucky for me, we live in South Florida and are in no shortage of guava products at most grocery stores thanks to the high volume of Cuban customers {such as my family}. That still didn't help in deciding how to incorporate guava into a birthday cake. Should I use guava nectar in the batter? Guava paste in the filling? Guava jelly in the frosting? Where to begin?