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

In a stand mixer, combine the strawberry cake mix, guava juice, room temperature eggs, and melted coconut oil. Mix at low speed for 30 seconds, then increase to medium-high for 2 minutes.

Pour the batter into the greased baking dish and bake for 24-26 minutes, until edges are light golden and a toothpick comes out clean.

Remove the cake from the oven and set on a wire rack to cool completely for about 30 minutes.

In a mixing bowl, beat the cream cheese until fluffy, add granulated sugar and vanilla, then fold in Cool Whip. Refrigerate while the cake cools.

In a saucepan, heat guava juice and add granulated sugar, stirring until it reaches a low boil. Mix cornstarch with water, whisk it into the boiling mixture, and continue boiling for an additional minute.

Once cooled, spread the cream cheese layer over the cake, then pour the guava gel on top.

Refrigerate the assembled cake for at least 2 hours, then garnish with sweetened coconut flakes before serving.