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

In a mixing bowl, combine strawberry cake mix, guava nectar, eggs, and liquid coconut oil. Mix on low for 30 seconds, scrape down the sides, and beat on medium high for 2 minutes.

Pour the batter into the prepared pan and bake for 24-26 minutes, or until a toothpick comes out clean. Let cool completely on a wire rack.

For frosting, beat the cream cheese until fluffy, then add granulated sugar and vanilla extract, mixing well. Fold in Cool Whip and refrigerate.

For guava glaze, combine guava nectar and sugar in a saucepan and bring to a low boil. Make a slurry with cornstarch and water, add to the mixture, and cook for another minute until thickened. Cool.

Spread the cream cheese mixture over the cooled cake and drizzle with guava glaze. Refrigerate until ready to serve.