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

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

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

Let the cake cool completely on a wire rack while you prepare the cream cheese layer.

Beat the Cream Cheese until fluffy, gradually add Sugar and Vanilla, and fold in Cool Whip. Refrigerate this mixture.

Spread the cream cheese mixture evenly over the cooled cake, then chill in the refrigerator.

In a saucepan, bring Guava Juice and Sugar to a boil. Mix cornstarch with water to create a slurry and add it to the boiling mixture, stirring until thickened. Remove from heat and let cool.

Pour the cooled guava gel over the cream cheese layer and chill until ready to serve.

Optionally, sprinkle Coconut Flakes on top before serving.