|Heat oven to 350°. |
In a large mixing bowl place cake mix, pineapple, 1 cup coconut and almond extract. With a wire whisk by hand, mix together until foamy about 1 minute. Pour into ungreased 9x13 inch baking dish. Bake 30 minutes. Remove from oven and allow to cool for 3 minutes and then turn upside down on rack to cool completely.
Spread Cool Whip onto cooled cake.
In a small skillet on medium heat, toast remaining coconut, cool and then sprinkle on top of Cool Whip.