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° 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.Servings: 12