• Preheat oven to 350 degrees
• Butter a 12 cup bundt cake pan, then dust the inside with flour and discard the excess.
• In the bowl of a stand mixer, add the cake mix, instant pudding, sour cream, butter, eggs, and water. Mix on low speed, scraping the sides down as needed, while mixing and mix for 2 minutes. Pour into your prepared bundt cake pan.
• In a microwave-safe dish, add the cream cheese and the white chocolate chips.  Melt for 20 seconds, stir, and heat for 20 more seconds.  Repeat if necessary until the chocolate chips are mostly melted and the cream cheese is softened. Add the shredded coconut, eggs, almond and coconut extract to the cream cheese mixture and stir. 
• Use a spoon (or a piping bag) to drop big spoonfuls of the filling into the top of the cake batter to make a ring.  Try to get the filling about the same thickness and width all the way around the cake without touching the edges of the cake pan. ( No need to push it down.  As the cake bakes, the filling will sink into the batter and the batter will cover and cook up around the cake mix.)
• Bake in a preheated 350 degree oven for 55-65 minutes, or until an inserted toothpick comes out clean.

Bundt Cake Glaze

• Add the butter and powdered sugar to the bowl of a stand mixer. Mix on low until combined, then increase speed and beat until fluffy and light. Add about 3 tablespoons of the milk and almond extract and mix again until fluffy. You can add extra milk as needed until you get a thick and smooth consistency that will just barely hold its shape.
• Transfer to a piping bag and pipe over the top. You can lightly tap the cake to get the drips to move how you want them.
• To finish, you can garnish with toasted coconut or mini chocolate chips. Enjoy!