Bake cake according to package directions for one 20x30cm cake. When cake is cool, poke holes in the top and pour the coffee liqueur over it. Break up the cake into 2.5cm cubes and set aside.
Mix the dessert mix with the milk until thick.
In a large punch bowl layer 1/2 of the cake cubes, 1/2 of the chocolate dessert mix, 1/2 of the crushed Daim bars and 1/2 of the whipped cream. Repeat layers following the same order. Sprinkle top with almonds and more crushed Daim bars, if desired. Cover and refrigerate for several hours before serving.