Preheat your oven to 350°F (175°C) and coat a 13x9 inch baking dish with vegetable spray.

Combine the strawberry cake mix, 1 cup of guava nectar, 3 eggs, and ½ cup of melted coconut oil in a large mixing bowl. Mix on low for 30 seconds, then medium-high for 2 minutes until smooth.

Pour the batter into the prepared dish, spread it evenly, and bake for 24-26 minutes. Let it cool in the dish for 10 minutes before transferring to a wire rack.

Beat the cream cheese until creamy, then add the sugar and vanilla extract. Fold in the Cool Whip and refrigerate until the cake is cool.

In a saucepan, combine 2 ½ cups of guava nectar and ½ cup sugar over medium heat until boiling. Stir the cornstarch slurry, then add it to the boiling mixture and boil for another minute until thickened. Cool in the refrigerator.

Spread the cream cheese mixture over the cooled cake, then drizzle the guava gel on top and refrigerate for at least an hour to set.

Sprinkle with sweetened coconut flakes before serving. Slice into squares and enjoy the vibrant layers of your cake.