1 (3 oz.) pkg. soft cream cheese
1/2 c. powdered sugar
1/4 c. milk
1/4 tsp. almond extract
3 1/2 c. Cool Whip
2 c. angel flake coconut

Beat cream cheese until smooth. Blend in sugar, milk and extract. Fold in whip cream and coconut. Makes about 4 cups or enough to frost top and sides of two (8 or 9 inch) cake layers or a 13x9 inch cake. Store frosting in refrigerator.