Preheat oven to 325 degrees.
Mix coconut, chopped almonds and sweetened condensed milk until combined.
I use unsweetened coconut because the milk is so rich. But sweetend works too.
Mix cake mix according to package directions.
Add instant pudding mix and stir until well combined.
Grease a bundt pan with oil and flour. If you have non stick pan, just spritz with non stick spray.
Pour 1/3 of batter in pan.
Spoon coconut mixture on top of batter being careful not to touch side. Keep in center of batter best you can.
With remaining cake batter, spread evenly over coconut mixture.
Bake for 40 to 50 minutes. Check after 35.
Cake is done when toothpick or knife inserted comes out clean.
Cool in pan 15 minutes.
Turn cake out onto cooling rack and cool completely.
Glaze or frost if desired. I sometimes make a ganache by melting 1 bag of dark chocolate chips with 1 cup of heavy cream. Microwave until completely melted. Stir and drizzle over cake and top with coconut and slivered almonds.
