Preheat your oven to 350°F (175°C) and prepare a 13 x 9-inch baking dish by spraying it with vegetable oil.

In a large mixing bowl, combine the strawberry cake mix, guava juice, eggs, and melted coconut oil. Mix until smooth and well combined.

Pour the batter into the baking pan and bake for 24-26 minutes until golden brown and a toothpick comes out clean.

Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

Beat the cream cheese until fluffy, then mix in the sugar and vanilla extract, folding in the Cool Whip.

Spread the cream cheese mixture evenly over the cooled cake and chill for at least 30 minutes.

In a saucepan, combine guava juice and granulated sugar and bring to a boil. Mix cornstarch with cold water to create a slurry and whisk into the boiling juice.

Once thickened, cool the guava gel slightly before spreading it over the cream cheese layer.

Spread the cooled guava gel over the chilled cake and refrigerate to set the glaze.

Optionally sprinkle coconut flakes on top before serving. Slice and enjoy chilled.