In large bowl, combine cake mix and butter; mix at low speed until crumbly. Stir in almonds. Reserve 1 cup base mixture for filling. Press remaining mixture in bottom of greased pan. Carefully spread 1 cup preserves over base.

In same bowl, beat cream cheese, sugar, flour, salt, vanilla and egg until well blended. Stir in 1/3 cup preserves at low speed. Carefully spread filling mixture over base. Combine reserved 1 cup base mixture and coconut; sprinkle over filling.

Bake at 350 degrees F. for 30 to 40 minutes or until golden brown and center is set. Cool completely; cut into bars. Store in refrigerator. 36 bars.