1 pkg. (3 1/2 oz.) coconut pudding
1 pkg. white cake mix
4 eggs
1 c. water
1/2 c. salad oil

Preheat oven to 350. Grease and flour a 13x9x2 inch cake pan.

In a small bowl soften pudding in water. In a mixing bowl, beat cake mix and oil; add eggs and beat 4 minutes. Add softened pudding, mix well. Pour into prepared pan and bake for 35-40 minutes. Cool cake on cake rack.

FROSTING:

3 oz. cream cheese
1/4 c. milk
1/2 c. powdered sugar
1/2 tsp. almond extract

Beat well. Add 3 1/2 cups Cool Whip and 2 cups coconut. Frost cake.

Tip: To cut a fresh cake, use a wet knife.