1. Preheat the oven to 350°F and coat a 13×9-inch baking dish with vegetable spray.

2. Mix together the strawberry cake mix, guava juice, eggs, and coconut oil. Blend for 30 seconds on low, scrape the bowl, then beat for 2 minutes on medium-high speed.

3. Pour the batter into the prepared pan and bake for 24 to 26 minutes, until the edges are lightly golden and a toothpick inserted in the center comes out clean or with a few crumbs.

4. Remove the cake from the oven and let it cool completely on a wire rack.

5. Beat the cream cheese until fluffy, then add the sugar and vanilla extract and mix well. Fold in the Cool Whip and refrigerate until ready to use.

6. Once the cake has cooled, spread the cream cheese mixture evenly over the cake. Place in the refrigerator or freezer until the cream cheese layer sets.

7. In a medium saucepan, bring the guava juice and sugar to a low boil over medium heat and cook for 2 minutes.

8. In a small bowl, whisk together the cornstarch and water to make a slurry. Remove the guava mixture from the heat and whisk in the slurry.

9. Return the saucepan to the heat, bring back to a low boil, and cook for 1 minute. Cool the guava gel in the refrigerator.

10. Spread the cooled guava gel gently over the cream cheese layer.

11. Refrigerate until ready to serve, then slice and garnish with sweetened coconut flakes if desired.