Preheat your oven to 350°F (175°C) and grease two round cake pans.

In a medium bowl, whisk together the flour, baking powder, and salt.

In a larger bowl, beat the softened butter and granulated sugar until pale and luxurious.

Add the egg whites one at a time, ensuring they incorporate fully before adding vanilla extract and a drop of pink food coloring.

Gradually fold in the dry ingredients and milk until the batter is smooth and creamy.

Divide the mixture between the prepared pans and bake for 28 to 32 minutes or until golden.

Allow cakes to cool completely.

Heat guava nectar in a small pan, whisking in cornstarch until thickened, then let cool.

In another bowl, beat cream cheese until velvety, sift in powdered sugar and guava extract.

Whip heavy cream until it forms stiff peaks and fold into cream cheese mixture.

Place one cake layer on a plate and top with guava sauce and cream filling.

Place the second layer on top and frost with pink whipped frosting.

Garnish with edible tropical flowers and chill before serving.