1 pkg. butter-flavored cake mix
3/4 c. apricot nectar (not juice)
1/4 c. softened butter
1/2 tsp. almond
3 eggs

FILLING:

2 (8 oz.) cream cheese, softened
1/2 c. sugar
1 tsp. almond extract
1 c. flaked coconut

Preheat oven to 325 degrees. Grease and flour 10-inch bundt pan. Combine cake mix, nectar, butter, and eggs in large bowl. Beat as directed on package. Spoon into prepared pan.

Combine filling ingredients. Beat until smooth and spoon filling over batter in pan, being careful not to let touch sides of pan. Bake 50 to 55 minutes until top of cake springs back. Cool up right in pan 1 hour. Remove from pan and cool. Prepare and drizzle glaze over cake and refrigerate.

GLAZE:

Combine 2 cups powdered sugar, 1 teaspoon almond extract, 3 1/2 tablespoons apricot nectar.