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

In a mixing bowl, combine the strawberry cake mix, guava juice, eggs, and melted coconut oil. Mix on low for 30 seconds, then on medium-high for 2 minutes until smooth.

Pour the batter into the prepared baking dish and bake for 24-26 minutes. Check with a toothpick for doneness.

Let the cake cool in the pan on a wire rack.

Beat the cream cheese in a bowl until fluffy. Gradually mix in sugar and vanilla, then fold in the cool whip.

Spread the cream cheese mixture evenly over the cooled cake, cover, and chill for 30 minutes to set.

For the guava gel, bring guava juice and sugar to a boil. Mix cornstarch with water to make a slurry and stir into the boiling juice. Cook until thickened.

Pour the guava gel over the cream cheese layer, chill for at least an hour, and garnish with coconut flakes before serving.