Pineapple-Coconut Angel Food Cake

1 package (16 ounces) angel food cake mix
2 cans (8 ounces each) crushed pineapple, undrained
1 teaspoon coconut extract
1 package (8 ounces) cream cheese
2 tablespoons confectioners' sugar
1 teaspoon pineapple or orange extract
1-1/2 cups whipped topping
1/4 cup flaked coconut, toasted

In a mixing bowl, combine the dry cake mix, pineapple and coconut extract. Beat on low speed for 30 seconds; beat on medium for 1 minute. Pour into an ungreased 10-in. tube pan.

Bake at 350 degrees for 35-40 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely. Carefully run a knife around sides of pan.

Remove cake to a serving plate. For topping, in a mixing bowl, beat cream cheese, sugar and pineapple extract until smooth. Fold in whipped topping. Spread over top and sides of cake. Sprinkle with coconut. Makes 16 servings.