Preheat the oven to 350°F. Spread 1/4 cup coconut and chopped macadamia nuts on a baking sheet. Toast for 6 minutes, stirring occasionally for even browning. Set aside to cool completely.
Spray a 9 x 13-inch baking pan with cooking spray. Sprinkle 1 cup remaining coconut on the bottom of the pan followed by the macadamia nuts.
Prepare the cake mix batter per the instructions on the box using the amounts called for of water, oil and eggs. Add the coconut cream pudding mix to the batter. Whip until combined.
Pour the batter evenly over the coconut and macadamia nuts in the pan. Don't stir.
In a medium size mixing bowl using an electric mixer cream together the cream cheese, softened butter, pineapple and almond extracts.
Gradually add the powdered sugar. Beat until creamy and fully combined about 1-2 minutes.
Fold in the crushed pineapple by hand.
Drop the creamed mixture using a teaspoon randomly over the batter. Use a knife to lightly swirl through the batter don't mix-in fully.
Sprinkle the top of the cake batter with white chocolate chips.
Bake for 30 minutes, then lay a piece of aluminum foil on top. Bake for an additional 15-20 minutes (45-50 minutes total) or until a toothpick inserted into the cake portion comes back clean.
Cool to room temperature, cut into squares and serve. with whipped cream garnished with toasted coconut.