Preheat your oven to 350°F (175°C) and lightly coat a 13 x 9 baking dish 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 medium-high for 2 minutes until smooth.

Pour the batter into the prepared baking pan and bake for 24-26 minutes. Check doneness with a toothpick; it should come out clean.

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

Beat the Cream Cheese until smooth. Gradually mix in Granulated Sugar and Vanilla Extract. Fold in Cool Whip and refrigerate the mixture.

Once cooled, spread the cream cheese mixture evenly over the cake and refrigerate for at least 30 minutes.

In a saucepan, combine Guava Juice and sugar, bring to a gentle boil. Mix cornstarch with water, stir into the juice and cook until thickened, about 2-3 minutes.

Once cooled, glaze the guava gel over the cream cheese layer and sprinkle Sweetened Coconut Flakes on top. Refrigerate until serving.