1 pkg. (4 oz.) Baker's German's sweet chocolate
1 baked 10 or 12 oz. pound cake
1/3 c. apricot preserves
1/3 c. sherry wine or orange juice
1 1/3 c. (about) Baker's Angel Flake coconut
1 pkg. (6 serving size) Jello chocolate flavor instant pudding
1 3/4 c. cold milk
1 c. cold light cream or half and half
2 tbsp. sherry wine or orange juice.

Chop chocolate coarsely and set aside.

Trim cake crusts and top; cut into 16 slices. Spread preserves between slices, making 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 the coconut over cubes; chill.

Garnish with remaining coconut and whipped topping and additional preserves, if desired. Makes 10-12 servings.