Combine yellow cake mix and butter in a large bowl, and beat at low speed with an electric mixer until crumbly. Stir in almonds. Reserve 1 cup crumb mixture. Press remaining crumb mixture into a greased 13 x 9 x 2 inch pan. Carefully spread 1 cup preserves over crumb mixture, leaving a 1/4 inch border. Beat cream cheese at medium speed with an electric mixer until smooth; add remaining 1/3 cup preserves, sugar and next 4 ingredients, beating well. Carefully spread cream cheese mixture over top of preserves. Combine 1 cup reserved crumb mixture and coconut; sprinkle over cream cheese mixture. Bake at 350F for 30 minutes or until golden brown and center is set. Cool completely in baking pan on a wire rack. Cut into squares. Store in refrigerator.
Makes 3 dozen.
Cajun Country -- New Iberia, Louisiana