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

In a large mixing bowl, combine the Strawberry Cake Mix, 1 cup of guava juice, three large eggs, and ½ cup of melted coconut oil. Blend on low speed for about 30 seconds until combined, then increase the speed to medium-high and mix for 2 minutes until the batter is smooth and well incorporated.

Pour the prepared batter into the greased baking dish, using a spatula to spread it evenly. Bake in the preheated oven for 24 to 26 minutes, or until a toothpick inserted into the center comes out with moist crumbs.

Once baked, remove the dish from the oven and allow the cake to cool in the pan for about 10 minutes. Carefully transfer the cake to a wire rack to cool completely.

In a mixing bowl, beat 8 oz of room-temperature cream cheese until fluffy, about 2 minutes. Gradually add ½ cup of granulated sugar and 1 teaspoon of vanilla extract, beating until combined. Gently fold in an 8 oz container of thawed Cool Whip until smooth and creamy, then refrigerate until ready to use.

In a saucepan, bring 2 ½ cups of guava juice and ½ cup of granulated sugar to a boil over medium heat. Combine 2 tablespoons of cornstarch with ¼ cup of water to create a slurry. Once the juice mixture is boiling, whisk in the slurry, stirring continuously until the gel thickens and becomes glossy.

After the cake has cooled completely, spread the prepared cream cheese mixture evenly over the top. Then, pour the cooled guava gel on top, spreading it gently to cover completely. Place in the refrigerator to chill for at least an hour before serving.

Just before serving, sprinkle 1 cup of optional sweetened coconut flakes over the top of the cake for an extra tropical touch.