Preheat your oven to 350°F (175°C) and prepare a 9x13-inch baking pan by greasing it or lining it with parchment paper.

In a large mixing bowl, combine the white cake mix, three large eggs, ⅓ cup of vegetable oil, and 1 cup of water. Blend until smooth.

Gently fold in 1 cup of shredded sweetened coconut, 1 teaspoon of vanilla extract, and 1 teaspoon of almond extract.

Pour the cake batter into your prepared baking pan, using a spatula to spread it evenly.

Bake for 25-30 minutes, checking for doneness with a toothpick.

Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack.

Make the frosting by mixing ½ cup of powdered sugar and ¼ cup of milk until smooth.

Gradually add ¼ cup of pink food coloring to the frosting, mixing until you reach your desired shade.

Spread the pink frosting evenly over the cooled cake.

Sprinkle shredded coconut over the frosted cake, pressing gently to adhere.

Cut the cake into bars and serve, or store in an airtight container.