Coconut Rum Cream Cheese Frosting - cooking recipe

Ingredients

2 (8 ounce) cartons philadelphia brand whipped cream cheese (16 ounces total)
1 (8 1/2 ounce) can cream of coconut (Coco Lopez)
1 cup shredded sweetened coconut
1/4 teaspoon butter flavoring
1/2 teaspoon rum extract

Preparation

Mix all together with a spoon & spread over cooled cake.
Refrigerate leftovers (if you're lucky enough to have any leftovers). Just gets better as it sits.
Note: I used the cartons of already whipped cream cheese as that's what I had on hand. Probably, (2) 8 oz. blocks whipped would work just as well.