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
1 (6 oz.) pkg. frozen coconut, thawed

Prepare angel food cake mix according to package directions. Cool. Slice horizontally into 4 equal layers. Cream butter and gradually add 2 cups powdered sugar and milk, beating well. Stir in macaroons, pecans and 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 and press into whipped cream frosting. Garnish with candied cherries if desired.