1 (7 ounce) package Baker’s Angel Flake Coconut, lightly toasted
1/2 cup finely chopped almonds, lightly toasted
1 (14 ounce) can sweetened condensed milk, divided
1/3 cup flour
1/4 cup (1/2 stick) butter or margarine
32 ounces cream cheese, softened
1/4 cup granulated sugar
1/4 cup almond-flavored liqueur
Mix coconut, almonds, 1/2 cup of sweetened condensed milk, flour and butter; press onto bottom of greased 9-inch spring-form pan.
Mix cream cheese, sugar and remaining 3/4 cup sweetened condensed milk with electric mixer on medium speed until well blended. Add eggs, one at a time, mixing on low speed after each addition, just until blended. Blend in liqueur; pour over crust.
Bake at 325 degrees F for 55 to 60 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.