1 pkg. (3 oz.) cream cheese, soft
1/2 c. confectioners' sugar
1/4 c. milk
1/4 tsp. almond extract (optional)
1 container (8 oz.) Cool Whip
2 2/3 c. coconut flakes

Beat cream cheese until smooth. Blend in sugar, milk and extract. Fold in Cool Whip and 2 cups of coconut. Sprinkle remaining coconut over frosted cake. Makes 4 cups, or enough for 13 x 9 inch pan.