1-First Step: Mix the cake batter. Start by preheating your oven according to the cake mix package directions. Lightly grease a 9×13-inch baking dish so the cake releases easily once baked. In a large bowl, combine the strawberry cake mix, 1 1/3 cups guava nectar or guava juice, 3 eggs, and 1/3 cup coconut oil. Stir until the batter is fully combined, but do not overmix. A few small lumps are fine. The coconut oil should be liquid and at room temperature, which helps it blend into the batter more smoothly. This step sets the tone for the whole cake, so mix just enough to bring everything together.

2-Second Step: Bake and cool the cake. Pour the batter into the prepared dish and bake it per the package instructions for a 9×13-inch pan. Most cake mixes will need about 25 minutes, but ovens can vary. Check the center with a toothpick near the end of baking. If it comes out clean or with just a few crumbs, the cake is ready. Once baked, place the pan on a cooling rack and let the cake cool completely. This part matters a lot. If the cake is still warm, the cream cheese layer can melt and slide around. A fully cooled cake gives you neat layers and better texture. If you are short on time, let it cool in a cool room, but do not rush the next steps.

3-Third Step: Make the cream cheese layer. In another bowl, beat the softened cream cheese until it looks fluffy and smooth. Add 1/3 cup sugar and 1 teaspoon vanilla, then keep mixing until the mixture is creamy. Fold in the thawed whipped topping gently so the filling stays light. You want a soft, airy layer, not a dense one. Once mixed, refrigerate the cream cheese layer while the cake cools. Chilling it helps the filling firm up a little, which makes spreading much easier later. If your cream cheese is still cold when you start, the mixture may turn lumpy, so room temperature ingredients really help here.

4-Fourth Step: Cook the guava topping. In a saucepan, combine 2 cups guava nectar or guava juice and 1/2 cup sugar. Bring the mixture to a boil over medium heat. While that heats, stir together 1/4 cup cornstarch and 3 tablespoons water in a small bowl to make a smooth slurry. This keeps the topping from getting clumpy. Once the juice mixture is boiling, stir in the cornstarch slurry. Keep stirring and let it boil for 1 minute, or until the mixture thickens. It should look glossy and slightly pudding-like. If it still seems thin, let it cook a little longer while stirring. Then remove it from the heat and chill it fully before spreading it on the cake.

5-Fifth Step: Assemble the layers. When the cake is fully cool, spread the chilled cream cheese mixture evenly over the top. Use an offset spatula or the back of a spoon to smooth it out. Try to spread it all the way to the edges so every slice gets that creamy layer. Next, spoon the chilled guava topping over the cream cheese layer. Spread it gently so it covers the top without mixing into the filling below. The bright pink topping gives the cake its pretty tropical look, and the chilled texture helps it set nicely.

6-Final Step: Chill before serving. Refrigerate the assembled cake until set. This gives the topping time to firm up and makes slicing much easier. A few hours is ideal, but overnight is even better if you have the time. Once set, cut into squares and serve cold. For a little extra flair, garnish with fresh guava slices, shredded coconut, or even a few mint leaves. That simple finish makes the cake feel festive without adding much work. If you like making breakfast-style bakes too, our quinoa spinach egg bake is another easy recipe that fits busy schedules.