Instructions: Prepare angel food cake, cool. Slice horizontally into 4 equal layers. (I think a store bought one would work fine if you are in a pinch for time)

Cream butter; gradually add 2 c. powdered sugar and milk, beating well.

Stir in macaroons, pecans, bourbon, and brandy. Spread filling between cake layers; refrigerate 1 hour. Beat whipping cream until foamy; gradually add 2 tbsp. powdered sugar, beating until soft peaks form. Spread frosting on top and sides of cake. Sprinkle with coconut, and gently press into whipped cream frosting. Garnish with cherries, if desired.

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