Sugar Plum Torte

2 cups flaked coconut
2 tablespoons sugar
1 tablespoon all-purpose flour
2 tablespoons butter or margarine, melted
2/3 cup lingonberries
2/3 cup plum preserves
1 (8 ounce) package cream cheese, softened
1/2 cup confectioners' sugar
1/2 cup chopped pecans
1 tablespoon milk
1 teaspoon almond extract
1 cup whipping cream
1/4 cup confectioners' sugar

Combine coconut, sugar, flour and butter; blend well.

Press mixture into a greased 8-inch springform pan or 8-inch square pan. Bake at 350 degrees F for 10 minutes. Chill.

Combine preserves and spread half of mixture over crust.

Combine cream cheese, 1/2 cup confectioners' sugar, pecans, milk and almond extract; mix well and spread evenly over preserves.

Combine whipping cream and 1/4 cup confectioners' sugar, beating until fluffy (whipped topping may be substituted). Spoon over cream cheese layer. Freeze until firm. Let sit at room temperature 15 minutes before serving.

Garnish with remaining preserves.