Grease a 9x13 baking pan and line with parchment, leaving overhang to remove the cake easier.

Cube the guava paste to make it easier to incorporate.

Whisk together flour, salt and baking powder until thoroughly combined and set aside.

Crack eggs into the bowl of a stand mixer fitted with a whisk attachment, or into a medium bowl if using hand beaters. Beat the eggs on medium speed for 1 minute. With the mixer running, slowly stream the sugar in.

When the sugar is completely in, turn the speed to high and beat for about 7 minutes. The mixture should be light and fluffy.

Combine the milk, butter and guava paste in a saucepan and gently heat over medium low until completely melted. Do not let it overheat or simmer. Strain. Add vanilla and oil and whisk to combine. Set aside but do not let it cool off too much (do not do this ahead of time).

Add the flour mixture in three parts to the egg mixture, mixing just until almost combined. If you still see flour, finish mixing by hand by folding the batter with a rubber spatula.

Remove two large spoonfuls of batter and add it to the milk-butter-guava mixture and whisk to completely combine. This tempers your milk mixture so that it does not cook your egg mixture.

Pour the milk-butter-guava mixture into the rest of the egg mixture with the beaters running on low. Continue beating just 10-15 seconds more until combined.

Pour into the prepared pan and spread out with an offset spatula. Bake for 15-20 minutes or until a toothpick inserted comes out clean. Remove from the pan and let cool completely on a wire rack.

Punch out as many circles of cake with a 3-inch round cutter as you can. I ended up with 12.

In a small bowl, sprinkle the gelatin over the water (or some guava nectar) and let bloom for 5 minutes.

In a small saucepan over medium heat, heat ½ cup of the cream with the guava paste until the guava paste is mostly dissolved. Remove from the heat and stir in the gelatin until completely dissolved. Let cool.

In another bowl, whip the remaining cream with beaters or a stand mixer until stiff peaks form. Combine one-quarter of the whipped cream with the guava cream mixture. With a spatula, gently fold in the remaining cream.

Pipe or spoon the mousse into the molds, halfway up. Place a circle of cake on top and press gently into the mousse.

Cover and freeze the molds for at least for 4 hours or overnight.

Mix the gelatin with the water (or guava nectar) to bloom. Set aside.

Combine the granulated sugar, guava nectar and sweetened condensed milk in a heatproof bowl.

Heat for 90 seconds in the microwave on high. Remove and whisk until combined. If the sugar is not dissolved, continue heating in 10 second intervals until it is.

Add the bloomed gelatin and whisk until the gelatin is fully dissolved.

Melt the white chocolate in the microwave by heating in 15 second intervals, stirring in between. Add the melted white chocolate to the warm gelatin mixture and whisk vigorously. If you have an immersion blender, blend for a few minutes. If you do not have an immersion blender, sieve the mixture to remove any lumps.

Mix in a few drops of pink-orange food coloring, if desired.

Carefully remove the mousse cakes from the molds and place on a wire rack.

Generously pour the mirror glaze over the mousse cakes to coat. Let the excess drip off for 5-10 minutes.

Pour the coconut into a wide, shallow bowl. With an offset spatula carefully pick up a glazed mousse cake and set it into the coconut. Use your fingers or a small spoon to flick the coconut about ½ inch up the side of the mousse cake. Repeat with the remaining mousse cakes.

Refrigerate in an airtight container until ready to serve.