Place the dry white cake mix in a medium-sized heat-safe bowl. Microwave for two 30-second intervals, stirring after each interval to ensure even heating. Allow the cake mix to cool completely before incorporating it into the mixture.

In a medium mixing bowl, use a handheld mixer on medium-high speed to beat the softened cream cheese, half-and-half, and coconut extract for 1½ to 2 minutes, or until the mixture is smooth and free of lumps.

Add the cooled cake mix and 1 cup of shredded sweetened coconut to the cream cheese mixture. Mix on medium speed just until thoroughly combined. Avoid overmixing.

Cover the bowl tightly with plastic wrap and refrigerate for 2 hours to allow the mixture to firm.

Line a baking sheet with parchment paper. Using a 1-tablespoon cookie scoop, portion the mixture and roll into smooth balls. Arrange evenly on the prepared baking sheet.

Place the white almond bark in a heat-safe bowl. Microwave in 30-second intervals, stirring after each interval, until fully melted and smooth.

Using a fork, roll each cheesecake ball in the melted almond bark until fully coated. Gently tap off excess coating and transfer back to the parchment-lined baking sheet. While the coating remains wet, sprinkle the remaining ⅓ cup shredded coconut (or toasted coconut) over each bite.

Let the coated bites stand at room temperature until the almond bark has completely hardened before serving.