Line an 8×8-inch square baking dish with parchment paper and set it aside. This makes removing and slicing the fudge much easier later.

In a medium saucepan, warm the sweetened condensed coconut milk and white chocolate chips over medium heat. Stir constantly until everything is fully melted and smooth. Be patient here — white chocolate burns easily, so keep the heat moderate and stir often.

Once melted, reduce the heat to low and add the dry cake mix, vanilla extract, almond extract (if using), and salt. Whisk until the mixture is completely smooth and evenly combined. It should look thick, glossy, and creamy.

Remove the pan from heat and immediately pour the mixture into the prepared baking dish. Smooth the top with a spatula, then sprinkle rainbow sprinkles evenly over the surface.

Transfer the dish to the refrigerator and chill for at least 4 hours, or until fully set. Once firm, lift the fudge out using the parchment paper and slice into 16 squares.