Preheat oven to 350 degrees F. Grease a 9 by 13-inch cake pan. Prepare 2 large baking sheets by covering with silicone mats or parchment paper. Or, prepare a muffin tin with cupcake liners.
For the cheesecake: Sift together the flour, sugar, baking powder, and salt in a medium bowl. In a small bowl, mix together the eggs, milk, and vanilla extract; set aside. Using a mixer on medium speed, beat the butter and agave nectar together until creamy. Slowly add half of the dry ingredients, and then half of the wet mixture. Continue to mix. Add the other half of the dry ingredients followed by the rest of the wet mixture until combined.
Add the guava juice, guava chunks, guava paste, and cream cheese and mix to combine. Add food coloring, one drop at a time, to desired color.
If making cake pops, bake in prepared cake pan until a toothpick inserted in the center of the cake comes out clean. If making cupcakes, fill cupcake liners to the top and bake for 20 minutes. Let cool for 20 minutes before frosting cupcakes.
For the cream cheese frosting: In a medium bowl, mix together the cream cheese, butter, and whipped topping until creamy. Mix in the vanilla and gradually stir in the powdered sugar. Store in the refrigerator after use.
To make the pops: Take a bit of the cake and roll it into a smooth ball. Take a lollipop stick and put into the end of each ball. Place the ball back down on the prepared baking sheet with the stick pointing upward. Repeat until you've used up the entire cake. As each sheet fills up, put it in the freezer so that the balls harden, or refrigerate overnight.
Melt chocolate or white chocolate in the microwave or a double boiler on the stove. Stir well. Dip each ball into the chocolate until covered. Dip in sugar, coconut, sprinkles, or anything else you'd like to decorate with. Put it back on the sheet to harden.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Manouschka Guerrier, 2010