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

In a large mixing bowl, combine the Strawberry Cake Mix, Guava Juice, three room-temperature eggs, and melted Coconut Oil. Use an electric mixer to blend on low for 30 seconds, then increase to medium-high for 2 minutes.

Pour the batter into the prepared baking pan and spread it evenly. Bake for 24-26 minutes, or until a toothpick inserted comes out clean or with a few dry crumbs.

Once baked, let the cake cool in the pan for about 10 minutes. Transfer to a wire rack to cool completely.

Beat the room temperature Cream Cheese until light and fluffy. Gradually blend in the granulated sugar and vanilla extract, followed by the thawed Cool Whip.

Spread the cream cheese mixture evenly over the cooled cake. Chill in the refrigerator for at least 30 minutes.

In a small saucepan, combine Guava Juice and the additional sugar, bringing it to a low boil. Mix the cornstarch with ¼ cup of water to create a slurry. Whisk into the boiling mixture and allow it to thicken for about 1 minute.

Remove from heat and let the guava gel cool slightly. Pour it over the chilled cream cheese layer on the cake.

Return the cake to the refrigerator to chill for at least 1 hour before serving. Optionally, sprinkle sweetened coconut flakes on top before serving.