1 (3 oz.) pkg. cream cheese, softened
1/2 c. confectioners' sugar
1/4 c. milk
1/4 tsp. almond extract (optional)
3 1/2 c. Cool Whip, thawed
2 c. coconut

Beat cream cheese until smooth. Blend in sugar, milk and extract. Fold in whipped topping and coconut. Yield about 4 cups. Store cake in refrigerator.