Bake cake according to package directions for a 9 by 13 inch pan. Let cool completely.
In a medium bowl, whisk together the coconut cream, sweetened condensed coconut milk, evaporated coconut milk, and maple syrup until well combined.
Use the end of a spatula or fork to poke holes in the cake. Pour the coconut cream mixture evenly over the cake.
Once the cream mixture has seeped into the cake, spread the coconut whipped cream evenly over the cake. Cover and chill in the refrigerator for at least 4 hours, or overnight.
Slice and serve with sliced strawberries and crushed Craize Coconut Crackers for texture.