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.