Before adding the cake mix, it is important to heat treat the dry cake mix. Add the cake mix to a medium size heat-safe bowl. Microwave the cake mix for 30 second intervals, stirring after each interval. Allow the cake mix to completely cool before mixing into the cream cheese mixture.

Using a medium size mixing bowl and a handheld mixer on medium-high speed, beat together the softened cream cheese, half-and-half and coconut extract for 1 ½ - 2 minutes until completely smooth.

Sprinkle the cooled, dry cake mix and 1 cup of shredded coconut over the top of the cream cheese mixture. Continue mixing just until well incorporated.

Tightly cover the cream cheese mixture and chill in the refrigerator for 2 hours.

Line a baking sheet with parchment paper and set it aside.

Using a 1 tablespoon cookie scoop, scoop the cheesecake dough. Roll the dough into a ball and set on the prepared baking sheet. Repeat the steps for the remaining dough.

Add the 12 ounces of white almond bark to a medium size heat-safe mixing bowl. Microwave in 30 second intervals, stirring well after each interval until completely melted and smooth.

Roll the cheesecake ball in the melted almond bark. Carefully remove the coated bite with a fork. Gently tap any excess coating off. You can use a spoon the pour the coating over any bare spots. Use a toothpick to gently push the coated bites onto the prepared baking sheet.

While the cheesecake bite is still “wet” sprinkle a bit of the remaining shredded coconut flakes (or toasted coconut) over the top of the coated bites.(The coating dries quickly, so it is important to sprinkle quickly after coated) Repeat the coating and sprinkle process until all the cheesecake bites are coated. Allow the coating to completely harden before serving