Preheat the oven to 350°F. Spray a 13 x 9 inch baking pan with cooking spray.
Sprinkle ½ amount coconut on the bottom of the pan followed by 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 in reserved 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.