Preheat your oven to 350°F and grease a 9×13" baking dish.
Follow the instructions on the cake mix box to prepare the cake batter for a 9×13" pan, then bake as directed.
While the cake is baking, whisk together the cream of coconut and sweetened condensed milk until smooth; set aside.
Once the cake is out of the oven, use the handle of a wooden spoon or a thick straw to poke holes throughout the cake.
Pour the coconut milk mixture evenly over the warm cake, allowing it to soak into the holes. Sprinkle 1 1/2 cups of the shredded coconut over the top, saving the rest for later.
Let the cake cool completely for at least two hours.
Spread the reserved coconut and the sliced almonds on a baking sheet lined with parchment paper. Toast in a 325°F oven for 5-7 minutes or until golden brown, then set aside to cool.
Once the cake has cooled, spread the whipped topping evenly over the surface. Garnish with the toasted coconut and almonds.