Haven't seen one with coconut: how about these?

AMARETTO POUND CAKE

1 cup butter, softened
2 1/2 cups sugar
6 eggs, room temperature
1 teaspoon vanilla extract
1 teaspoon orange extract
1 teaspoon lemon extract
2 teaspoons almond extract
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
3 cups sifted cake flour
1/2 cup Amaretto
Topping:
10-ounce jar orange marmalade
5-ounce jar apricot preserves
1/4 cup Amaretto
1 cup chopped toasted almonds

Beat butter and sugar until creamy. Add eggs one at a time, beating well
after each addition. Add sour cream; beat; then add extracts. Sift
together flour, baking soda and salt. Gradually beat into creamed
mixture. Then add Amaretto and mix well. Pour into greased Bundt pan.
Bake 1 hour 15 minutes at 325ºF.

Topping: In saucepan mix together marmalade, preserves and Amaretto.
Heat until melted. Drizzle on cooled cake. Top with chopped toasted
almonds.AMARETTO CAKE

1 c Butter
1 1/2 c Sugar
3 Eggs; separated
2 c Flour; (sifted)
1 t Baking powder
1 t Baking soda
1/2 t Salt
1 c Sour cream
1 t Grated orange peel
1/2 c Chopped walnuts
2 T Sugar
1/4 c Orange juice
1/3 c Amaretto

Cream butter and 1 1/2 cups sugar until light and fluffy; beat in egg
yolks one at a time. Fold in beaten egg whites. Sift together flour,
baking powder, baking soda and salt, and add to batter a little at a
time, alternating with sour cream. Stir until smooth. Mix in grated
orange peel and walnuts and pour into buttered 9" tube pan. Bake 50
minutes at 350 degrees. Mix remaining sugar with orange juice and
Amaretto and spoon over cake as soon as it comes out of oven. Cool before
removing from pan. AMARETTO CAKE

1/2 c chopped pecans
1 Duncan Hines Butter Recipe Golden Cake mix
3.25 oz instant French vanilla pudding
1/2 c amaretto
1/2 c milk
1/2 c oil
4 eggs
Glaze
1 c sugar
1/2 c butter
1/4 c amaretto
1/4 c water

Grease and flour bundt cake pan. Crumble pecans into bottom of pan. Mix
cake mix, pudding, 1/2 c amaretto, milk, oil and eggs. Beat on medium 4
minutes. Bake 325º for 50-60 minutes. Invert on serving plate. Prick top
and sides of cake. Brush glaze over cake.
Glaze: Mix sugar, butter, 1/4c amaretto and water. Boil 2-3 minutes.CHOCOLATE CHIP AMARETTO POUND CAKE

3 eggs
18.25 ounce pack devil's food cake mix
1/3 cup vegetable oil
1 cup water
2 tablespoons almond extract
1 cup semisweet chocolate chips
1/4 cup confectioners' sugar for dusting

Preheat the oven to 350 degrees F (175 degrees C). Grease the bundt pan.
Mix eggs, cake mix, oil, water and almond extract with electric beater.
Stir in chocolate chips. Pour into prepared pan. Bake approximately 1
hour or until cake tests done. Cool, then dust with confectioners' sugar. EASY AMARETTO CAKE

1 1/2 c Toasted almonds; chopped,
1 pk Yellow cake mix
1/2 c Veg. oil
1/2 c Water
1/2 c Amaretto
1 ts Almond extract
Glaze:
1/2 c Sugar
1/4 c Water
2 tb Butter
1/4 c Amaretto
1/2 ts Almond extract; divided
1 sm Pkg. instant vanilla pudding
4 Eggs

Sprinkle 1 c. almonds into bottom of a well-greased and floured
10" tube pan; set aside. Combine cake mix, pudding mix, eggs, oil
water, amaretto, and almond extract in a mixing bowl; beat on low
speed of an electric mixer til dry ingred. are moistened. Increase
speed to md, and beat 4 min. Stir in remaining 1/2 c. almonds.
Pour batter into prepared tube pan. Bake at 325 for 1 hr. or til
a wooden pick inserted in center comes out clean. Cool cake in pan
10-15 min.; remove from pan, and cool completely.
Glaze:
Combine sugar, 1/4 c. water, and butter in a sm. saucepan; bring to
a boil. Reduce heat to med., and gently boil 4-5 min., stirring
occasionally, until sugar dissolves. Remove from heat, and cool
15 min. Stir in 1/4 c. amaretto and 1/2 ts almond extract. Punch
holes in top of cake with a wooden pick; slowly spoon glaze on top
of cake, allowing glaze to absorb in cake. Yield: one 10-inch cake.AMARETTO CAKE

18.25 oz. yellow cake mix
4 eggs
1 large box vanilla instant pudding
6 tsp. amaretto
1/2 C. water
1/2 C. vegetable oil
1/4 tsp. almond extract
Amaretto Icing
1/2 C. amaretto
1 C. sifted confectioners' sugar

Preheat oven to 350°F. Grease and flour a 9- or 10-inch Bundt pan.
Combine cake mix, eggs, dry pudding, water, oil, almond extract and the
amaretto and blend together well. Pour batter into the prepared pan. Bake
for 40 to 45 minutes. Remove cake from oven and, while it is still warm,
poke holes in the bottom and pour the Amaretto Icing into the holes and
over the bottom of the cake. Let the cake cool for at least 2 hours
before removing from the pan.
Amaretto Icing
Sift confectioners' sugar and combine it with the amaretto. Blend until
smooth. You can add more amaretto as needed for consistency.AMARETTO POPPYSEED CAKE

1 box white cake mix (plain)
1 sm instant vanilla pudding mix
8-oz. container sour cream
4 large egg whites
1/2 cup vegetable oil
1/4 cup Amaretto Liquer
1/4 cup water
3 Tablespoons butter, melted
1 Tablespoon poppyseed
Glaze:
2 cups confectioner's sugar
1/4 cup amaretto liquer
1 Tablespoon milk, if necessary.

Preheat oven to 350. Grease and flour a large tube or Bundt pan.
Combine all cake ingredients except poppyseed in large mixing bowl.
Mix with an electric mixer for 30 seconds til moistened, scrape sides
of bowl, then beat for 2 minutes. Add poppyseed and stir til
mixed. Pour batter into prepared pan. Bake at 350 for approximately
40 - 45 minutes, until a cake tester inserted in the center comes
out clean. Remove cake from pan, and cool on a wire rack. Glaze when
cool.
Glaze: Mix until smooth, adding milk only if necessary to thin.
Spoon over top of cake, allowing some to run down sides.