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1
Preheat oven to 350 degrees.
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2
Generously grease a 10-inch bundt pan (or use non-stick cooking spray).
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3
In a small bowl, beat 2 egg whites until foamy.
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4
Gradually add the brown sugar and continue to beat until stiff peaks form, about 3 minutes.
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5
Fold in coconut and 1/2 cup pecans.
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6
Spread the meringue on the bottom and up the sides of the prepared pan, to within 1 inch of the top of the pan.
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7
In a large bowl, blend the cake mix, sour cream, 1/2 cup amaretto, 1/2 cup water, eggs and 2 egg yolks.
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8
Beat at low speed until moistened; beat at high speed for 2 minutes.
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9
Pour batter evenly into prepared pan with meringue.
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10
Bake at 350 degrees for 55-65 minutes, until a toothpick inserted in the center of the cake comes out clean.
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11
Cool in pan 10 minutes, then loosen sides and invert onto a serving plate.
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12
Cool completely.
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13
In a small bowl, blend confectioners sugar, cocoa, 2 tablespoons amaretto, butter, corn syrup, and 2 teaspoons water.
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14
If the glaze is too stiff, up to 2 more teaspoons of water may be added.
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15
Spoon the glaze over the cooled cake, allowing some to run down the sides.
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16
Sprinkle with 2 teaspoons ground pecans and garnish with cherries.
