Remove pound cake from the container and let defrost for 10-15 minutes. Place on a piece of parchment paper or a baking sheet to catch the drips from the chocolate.

In a medium bowl, mix together the coconut flakes and the condensed milk. Mix until all the coconut is wet and sticky. Spread mixture onto the top of the pound cake.

Lay almonds across the top of the cake, pushing them slightly down into the coconut mixture so they stick.

In a small microwave safe bowl with a spout, add both types of chocolate chips. Cook in the microwave, for 30 seconds at a time, stirring after each time. Microwave until melted. It took a total of about 2 minutes for mine.

Drizzle chocolate over the cake and use a spatula to spread.

Let cake sit for at least 1 one hour, or until chocolate sets back up.