1/2 c. sliced almonds
2 tbsp. coconut
1/4 c. honey
2 tbsp. butter, melted
1/8 tsp. almond extract
1 tsp. dry yeast
1/3 c. warm milk (105 to 115 degrees)
2/3 c. sugar
1/3 c. butter, softened
2 eggs
1/2 tsp. vanilla
1 c. flour
3/4 tsp. baking powder

FILLING:

1 c. milk
1/2 c. whipping cream
1 tbsp. honey
1/8 tsp. almond extract
3 1/2 oz. pkg. instant French vanilla pudding mix

Heat oven to 350 degrees. Grease a 9-inch round pan. In a small bowl combine almonds, coconut, honey, butter and almond extract; spread in bottom of prepared pan. Dissolve yeast in warm milk. In medium bowl cream sugar and butter; add eggs and vanilla; mix well. Combine flour and baking powder. Add flour mixture alternately with milk and yeast, beginning and ending with flour mixture. Pour over prepared almond mixture. Bake for 25 to 30 minutes. Cool 1 minute, remove from pan. Cool completely.

In bowl combine all filling ingredients; beat 2 minutes at medium speed. Let stand 5 minutes. Slice cooled cake into 2 layers; remove top layer. Spread filling over bottom layer, replace top layer, almond side up. Chill 1 hour before serving.