In large bowl, beat cake mix, coconut milk, vegetable oil, eggs and almond extract with electric mixer on low speed 30 seconds. Increase speed to medium and beat 2 minutes. Divide batter evenly among baking cups, filling about 1/2 full.
Bake 16-18 minutes or until toothpick inserted in center of cupcakes comes out clean. Cool in pans on cooling grid 5 minutes. Remove cupcakes from pans; cool completely on cooling grid.
For icing, in large bowl, beat shortening and butter with electric mixer until smooth. Gradually add sugar, 1 cup at a time, beating well after each addition. Add coconut milk and almond extract; beat on medium speed until light and fluffy. Fit decorating bag with tip 2A and pipe mounds of icing onto cupcakes. Gently pat coconut onto icing.