Preheat the oven to 350°F. Spray a 13 x 9 inch baking pan with cooking spray.
Sprinkle the coconut on the bottom of the pan followed y the almonds.
Prepare the cake mix batter per the instructions on the box using the amounts called for of water, oil and eggs. (Tip: For a richer cake substitute buttermilk for the water)
Pour the batter evenly over the coconut and almonds in the pan. Don't stir.
Using a hand mixer cream together the cream cheese, softened butter and almond extract.
Gradually add the powdered sugar. Beat until creamy about 1-2 minutes. Fold 1/2 cup coconut by hand.
Drop the creamed mixture using a teaspoon randomly over the batter. Use a knife to lightly swirl through the batter keeping it within 1 inch of the edge of the pan. Don't mix-in fully.
Sprinkle the top of the cake batter with chocolate chips.
Bake for 45-50 minutes or until a toothpick inserted into the cake portion comes back clean.
Cool to room temperature, cut into squares and serve.