Combine all ingredients and beat well with a mixer. Pour into a 9 x 12 inch pan lined with parchment paper.
Bake 20 to 25 minutes at 350 F until set. Top with topping (See Part 2) and broil 1 to 2 minutes until golden brown.
Topping – Bring brown sugar, butter, whip cream and vanilla to a boil. Then add coconut and almonds and cook 1 minute.
Filling – Add whip cream and instant vanilla pudding. Beat together to thicken.
Cool cake on counter. Then cut cake in half horizontally. Carefully lift top off and spread with filling. Place top back on cake. Add topping.
Freeze covered. Cut cake frozen into pieces and let thaw on counter.