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

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