In a large bowl, mix the cake mix, egg whites, water, yogurt, and extract (if using) until fully incorporated. Pour into prepared baking dish and bake for 27-30 minutes until a toothpick inserted in the center comes out with few crumbs attached. Allow to cool for 10 minutes.

Using the handle of a wooden spoon, poke holes into the cake that are about an inch apart. While cake is still warm, pour the raspberry filling on top and spread into an even layer, ensuring that the filling gets down into the holes. Place cake in the refrigerator to cool completely while you work on the topping.

In the bowl of an electric stand mixer fitted with a paddle attachment, beat cream cheese until smooth. Gradually stir in the milk, about 1/4 cup at a time, scraping down the sides of the bowl as needed. Once all milk has been added, switch to whisk attachment and add pudding mix and optional extract. Whisk on high for 2 minutes until mixture is smooth and thickened.

Add 1/4 of the whipped topping to the bowl and mix thoroughly. Remove bowl from mixer and use a rubber spatula to gently fold the rest of the whipped topping into the pudding mixture.

Pour topping onto completely cooled cake and spread evenly. Sprinkle with the toasted coconut and refrigerate for at least 1 hour before serving. Cake will stay fresh covered in the refrigerator for up to one week