1-First step: Mix the cake batter Preheat your oven according to the cake mix package directions. In a large mixing bowl, combine the strawberry cake mix, 1 1/3 cups guava nectar or guava juice, 3 large eggs, and 1/3 cup melted coconut oil. Mix until everything is well blended and the batter looks smooth. This is the moment where the guava flavor starts to show up. The juice keeps the cake moist, while the coconut oil adds a soft, tropical note that works nicely with the strawberry mix. If your coconut oil has cooled and started to firm up, warm it just enough so it stays liquid and easy to stir.

2-Second step: Bake the cake Grease a 9×13-inch baking dish and pour in the batter. Spread it out evenly so it bakes at the same pace across the pan. Bake according to the cake mix package directions, usually around 25 minutes, but start checking a little early if your oven runs hot. To test for doneness, insert a toothpick into the center of the cake. It should come out clean or with a few moist crumbs. If it comes out wet with batter, give it a few more minutes and test again. This small step helps you avoid a gummy center.

3-Third step: Cool the cake completely Let the baked cake cool all the way before adding the cream cheese layer. This part really matters. If the cake is even a little warm, the cream layer can soften too much and the topping may slide around. You can cool it on the counter at room temperature. If you are in a hurry, place it in a cool spot, but do not rush with the layers. A fully cooled cake gives you the cleanest finish and makes slicing much easier later.

4-Fourth step: Make the cream cheese layer In a medium bowl, beat the softened cream cheese until fluffy. Add 1/3 cup sugar and 1 teaspoon vanilla, then mix until smooth. Fold in the thawed whipped topping gently so the mixture stays light. Once it is evenly blended, refrigerate it briefly while you make the guava topping. Use room temperature ingredients here for the best texture. Cold cream cheese can turn lumpy, and that can make the whole layer harder to spread. A smooth cream layer gives the dessert a polished look and a better bite.

5-Fifth step: Cook the guava gel topping In a medium saucepan, bring 2 cups guava nectar or guava juice and 1/2 cup sugar to a boil over medium heat. Stir in a slurry made from 1/4 cup cornstarch and 3 tablespoons water. Once added, return the mixture to a boil and cook for 1 minute until it thickens. For the best set, keep the mixture boiling for at least 1 to 2 minutes while stirring. This helps the cornstarch fully activate. Then remove it from the heat and chill it until cool. The topping should be thick, glossy, and spoonable, not runny. If it seems too thin, let it cook a little longer before cooling.

6-Sixth step: Assemble the cake layers Spread the cream cheese mixture evenly over the cooled cake. Use a spatula to get it into the corners and make the layer smooth. After that, spread the cooled guava gel over the cream cheese layer. Take your time with this part so the top looks neat and even. If the guava topping is still warm, wait a bit longer. Warm topping can melt the cream layer and make the dessert messy. A cooled topping gives you the best look and keeps the layers distinct.

7-Final step: Chill before serving Refrigerate the assembled cake until set, and for the best texture, chill it for at least 12 hours before slicing. This resting time helps the layers firm up and makes the cake much easier to cut. When it is ready, slice and serve cold. For garnish, add fresh guava slices or a sprinkle of shredded coconut. That little finishing touch makes the dessert feel even more tropical and festive. If you are serving guests, a chilled slice with a clean edge looks beautiful on the plate.