Set your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish. In a large mixing bowl, combine the strawberry cake mix with the eggs, oil, and water listed on the box. Stir until smooth. Fold in the shredded coconut, white chocolate chips, and diced strawberries, mixing just enough to spread everything evenly. Pour the batter into the prepared pan and smooth the top.

In another bowl, beat the softened cream cheese and butter together until creamy and lump-free. Mix in the vanilla extract and mashed strawberries. Slowly add the powdered sugar, beating as you go, until the mixture is light and fluffy.

Spoon the cream cheese mixture over the cake batter in random dollops. Take a knife and gently swirl it through the batter to create a marbled look. Don’t overdo it the uneven swirls will give the cake its signature cracked top.

Place the pan in the oven and bake for 40 to 45 minutes. The center should be mostly set, and a toothpick inserted should come out with a few moist crumbs. The top will look slightly cracked and uneven that’s exactly what you want.

Stir together powdered sugar and heavy cream until smooth to make a glaze. Drizzle it over the cake once it has cooled slightly. Add a layer of fresh whipped cream on top if desired. Cut into slices and serve.