Fluffy Coconut Frosting

SUBMITTED BY: Evelyn Arcement

1 pkg. (3 oz.) cream cheese, softened
1/2 cup confectioners sugar
1/4 cup milk
1/4 tsp. almond extract
1 container (8 oz.) Cool Whip, thawed
2-2/3 cups Baker’s Angel Flake coconut
Baked, cooled Duncan Hines white or yellow cake mix (I use the white and add 1 tbsp. almond extract when mixing)


Beat cream cheese until smooth. Blend in sugar, milk, and extract.

Fold in whipped topping and 2 cups of the coconut. Sprinkle remaining coconut over frosted cake.

Store frosted cake in refrigerator.