Set your oven to 350°F (175°C) and let it fully preheat. Lightly coat a 9×13-inch baking dish with grease or nonstick spray. Scatter the shredded coconut and chopped almonds evenly across the bottom of the dish, making a thin layer.

Mix the chocolate fudge cake batter following the directions on the box, adding the required eggs, oil, and water. Once smooth, gently pour the batter over the coconut and almonds. Leave the layers as they are don’t stir them together.

In a medium bowl, beat the softened cream cheese until smooth and free of lumps. Add the melted butter, powdered sugar, vanilla extract, and almond extract. Continue mixing until the texture is thick and creamy.

Spoon dollops of the cream cheese mixture over the cake batter. Sprinkle the chocolate chips across the top. Using a knife, lightly swirl the layers together to create a marbled look. Be careful not to overmix; you want visible swirls.

Place the dish in the oven and bake for 45–50 minutes. The edges should be set while the center stays slightly soft. Allow the cake to cool for at least 20–30 minutes before serving. Top with extra toasted coconut if desired. Serve warm for a rich, gooey texture, or let it cool completely for neater slices.