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 after baking. In a large bowl, combine the strawberry cake mix, 1 1/3 cups guava nectar or guava juice, 3 large eggs, and 1/3 cup coconut oil. Stir until the batter looks smooth and well blended. If your coconut oil is solid, let it sit at room temperature until soft or liquid before mixing. This helps the batter come together more evenly and keeps the cake tender.

2-Second step: Bake the cake Pour the batter into the prepared baking dish and spread it into an even layer. Bake it using the time listed on the cake mix box, usually around 25 minutes for this recipe. Since ovens can vary, start checking a little early if needed. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is ready. Let the cake cool completely in the pan before adding any topping. This matters because a warm cake can melt the cream layer and make the dessert runny.

3-Third step: Make the cream cheese layer While the cake cools, beat 8 ounces softened cream cheese in a mixing bowl until it looks light and fluffy. Add 1/3 cup sugar and 1 teaspoon vanilla, then mix until smooth. Fold in 8 ounces thawed whipped topping with a spatula so the mixture stays airy. If the cream cheese is too cold, the filling may look lumpy. Room-temperature ingredients give you a much smoother finish. Once mixed, refrigerate the cream layer while you prepare the guava topping. This helps it firm up a bit and makes spreading easier later.

4-Fourth step: Cook the guava gel topping Pour 2 cups guava nectar or guava juice and 1/2 cup sugar into a saucepan. Bring the mixture to a boil over medium heat, stirring now and then so the sugar dissolves. In a small bowl, whisk 1/4 cup cornstarch with 3 tablespoons water until smooth. This makes a slurry that thickens the topping without lumps. Stir the slurry into the boiling guava mixture and cook for about 1 minute, or until it starts to thicken. If it still seems a little thin, let it cook 1 to 2 minutes longer while stirring constantly. Then remove it from the heat and let it cool completely.

5-Fifth step: Assemble the layers Once the cake is fully cool, spread the cream cheese mixture over the top in an even layer. Take your time here so every slice gets a nice creamy middle. Next, spoon or pour the cooled guava gel over the cream layer and gently spread it to the edges. After assembly, place the cake in the refrigerator until it sets. Chilling helps the layers hold their shape and makes slicing much easier. For the best flavor and texture, refrigerate it overnight if you can.

6-Final step: Slice and serve Cut the cake into 12 squares and serve it chilled. If you want a little extra flair, top each piece with fresh guava slices or a sprinkle of shredded coconut. This is a pretty dessert for birthdays, potlucks, brunches, or any day that needs a tropical treat.