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

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

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

Cool the cake in the baking dish for 10 minutes, then transfer to a wire rack to cool completely.

Beat room temperature cream cheese until fluffy, then gradually add sugar and vanilla, mixing well. Fold in Cool Whip.

Spread the cream cheese layer evenly over the cooled cake.

In a saucepan, combine guava juice and sugar, bringing to a low boil. Mix cornstarch with water and whisk into the juice mixture until thickened.

Cool the guava glaze to room temperature.

Pour the cooled guava glaze over the frosted cake, allowing it to cascade down the sides.

Chill the cake for at least 30 minutes before serving. Garnish with coconut flakes before cutting into squares.