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

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

Pour the batter into the prepared baking dish and bake for 24-26 minutes until a toothpick comes out clean or with a few crumbs.

Remove the cake and let it cool in the pan for 30-45 minutes.

Beat the cream cheese until fluffy, then add sugar and vanilla. Fold in the Cool Whip.

In a saucepan, heat remaining guava nectar and sugar until boiling, then whisk in cornstarch slurry and boil for 1 minute until thick.

Spread cream cheese mixture over the cooled cake, then pour the guava gel on top.

Cover and refrigerate for at least 2 hours before serving.