1. Preheat the oven to 350°F and grease or line a 9×13-inch baking pan.

2. In a large mixing bowl, combine the white cake mix, eggs, vegetable oil, milk, and vanilla extract until the batter is smooth.

3. Pour the batter into the prepared pan and spread it evenly.

4. Bake for 24 to 28 minutes, or until the center is set and a toothpick comes out clean.

5. Let the cake cool completely in the pan.

6. In a separate bowl, beat the softened cream cheese until smooth.

7. Add the powdered sugar, milk, coconut extract, salt, and pink food coloring, then mix until creamy and spreadable.

8. Cut the cooled cake into 12 to 16 bars.

9. Spread the pink coating over each bar, covering the top and sides.

10. Roll or press each coated bar into the shredded coconut until fully covered.

11. Place the bars on a tray and chill for 20 to 30 minutes so the coating can set.

12. Serve chilled or slightly cool.