1 (14.5 oz.) pkg. angel food cake mix
1/2 c. butter, softened
2 c. sifted powdered sugar
1/4 c. milk
10 macaroons, crushed
1 c. chopped pecans
2 tbsp. bourbon
2 tsp. brandy
2 c. whipping cream
2 tbsp. sifted powdered sugar
6 oz. pkg. coconut

Prepare cake according to directions; cool, slice horizontally into 4 equal layers. Cream butter; gradually add 2 cups powdered sugar and milk, beating well. Stir in macaroons, pecans, bourbon and brandy. Spread filling between cake layers; refrigerate 1 hour.

Beat whipping cream until foamy; gradually add 2 tablespoons powdered sugar beating until soft peaks form. Spread frosting on top and sides of cake. Sprinkle with coconut. Yield: 1 (10 inch) cake.