Preheat your oven to 350°F (175°C) and grease a 13 x 9 inch baking dish.

In a large mixing bowl, combine the Strawberry Cake Mix, guava juice, eggs, and melted coconut oil. Blend with an electric mixer for 30 seconds, then mix on medium-high for 2 minutes until smooth.

Pour the batter into the prepared baking dish and spread evenly. Bake for 24-26 minutes until a toothpick comes out clean. Let cool in the pan for a few minutes before transferring to a wire rack.

Allow the cake to cool on the wire rack for at least 30 minutes.

In a mixing bowl, beat cream cheese until fluffy. Gradually mix in sugar and vanilla. Fold in Cool Whip until well combined.

Spread the cream cheese mixture evenly over the cooled cake and refrigerate for 1 hour.

In a saucepan, bring guava juice and sugar to a boil. In a separate bowl, mix cornstarch with water to form a slurry. Stir into the boiling mixture, cooking until it thickens, about 2-3 minutes. Cool in the refrigerator.

Spread the cooled guava gel over the cream cheese layer evenly.

Cover the cake with plastic wrap and refrigerate for at least another hour before serving. Optionally, sprinkle coconut flakes on top before serving.