Preheat the oven to 325 degrees.
Spray the bottom and sides of a 9x13 baking dish with non-stick cooking spray.
In a large bowl, mix cake mix, instant pudding, coconut milk, oil,
eggs and coconut extract until well combined.
Bake for around 30 minutes, until the cake no longer jiggles.
Allow the cake to cool completely.
Prepare the frosting:
Add all ingredients to a large mixing bowl.
Mix on low speed for 2-3 minutes until ingredients are combined.
Then mix on medium speed for an additional 3 minutes until frosting is
peaking, meaning that it is holding its shape.
Spread the frosting evenly over the sheet cake.
Toast the coconut over medium heat for 4-5 minutes until golden brown.
Stirring often so as to not burn the coconut.
Sprinkle the coconut over the sheet cake evenly.