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

In a large mixing bowl, combine the Strawberry Cake Mix, Guava Juice, eggs, and melted Coconut Oil. Mix on low speed for 30 seconds, then increase to medium-high and beat for 2 minutes until smooth.

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

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

In a mixing bowl, beat the Cream Cheese until fluffy, then add sugar and vanilla extract, mixing until combined. Fold in the Cool Whip and chill.

In a medium saucepan, combine Guava Juice and sugar, heat to a gentle boil. Mix cornstarch with water to make a slurry, whisk into Guava mixture and boil for 1 minute until thickened.

Spread the cream cheese mixture over the cooled cake, then pour the cooled Guava Gel over the top.

Refrigerate for at least 1 hour before serving, then sprinkle Coconut Flakes on top before slicing.