1 (3 oz.) pkg. cream cheese
1/2 c. confectioners sugar
1/4 c. milk
1/4 tsp. almond flavoring
3 1/2 c. Cool Whip
2 c. Angel Flake coconut

Beat cream cheese until smooth, blend in sugar, milk and flavoring. Fold in Cool Whip and coconut. Makes about 4 cups enough to frost a 8 or 9 inch cake or 13 x 9 inch. Keep frosted cake in refrigerator.