1 lg. angel food cake, cut in half

Then cut each half in pieces the size of a half dollar. Keep in two piles.

46 oz. can apricot nectar
1 1/4 c. sugar
1/2 tsp. almond extract
Pinch of salt
7 heaping tbsp. cornstarch

Mix sugar, salt and cornstarch. Add slowly to the apricot nectar. Cook until thick. Cool!

Place half of the cake in a 9x12 inch pan. Pour half of the sauce over cake. Place other half of cake over first part and pour rest of the sauce over cake. Smooth. Refrigerate. Frost with whipped cream and sprinkle with coconut before serving.