Preheat oven to 350 degrees F. Spray standard-sized cake pan with non-stick spray.

In large mixing bowl, beat together cake ingredients until smooth and creamy.

Pour into prepared cake pan; bake 36 to 40 minutes, or until toothpick comes out clean when inserted into center. Let cool.

Meanwhile, soak cherries in maple syrup and water about 10 minutes.

In food processor, combine cherry mixture and coconut cream; mix until smooth. Set aside.

Beat solid portion of canned coconut cream until smooth, light, and fluffy. Add maple syrup for desired sweetness.

In mini trifle servers, crumble about 2 tablespoons cake. Add about 2 tablespoons cherry filling. Top with about 2 tablespoons coconut whipped cream. Repeat layers.

Garnish each parfait with optional toppings.