4 oz. pkg. Baker's German sweet chocolate
10 - 12 oz. pound cake (Entemann's is fine)
1/3 c. apricot preserves
1/3 c. sherry wine or orange juice
1 1/3 c. (about) coconut
6 serving size pkg. instant chocolate pudding
1 3/4 c. cold milk
1 c. cold light cream or Half & Half
2 tbsp. sherry or orange juice

Chop chocolate coarsely and set aside. Cut cake into 16 slices. Spread preserves between slices to make 8 sandwiches; cut into 1 inch cubes. Place in 6 cup serving bowl. Pour 1/3 cup wine over cake cubes. Sprinkle chopped chocolate and 1 cup of coconut over cubes; chill. Combine remaining ingredients in a bowl, beat at low speed until well blended. Pour over cubes, chill. Garnish with remaining coconut and whipped topping and additional preserves, if desired.