1Preheat oven to 350^. Generously coat two 8-inch cake pans with nonstick spray. Spread 1/2 cup preserves into each pan. Sprinkle equal amounts of coconut and nuts in each pan. Set aside.
2Beat cream cheese and powdered sugar with electric mixer until smooth. Cut the top from bread to even it. Slice remaining loaf into 4 equal rounds to fit into pan size. Trim edges to remove crust. Save trimmings for another use (maybe a bread pudding).
3Evenly spread 1/2 the cream cheese mixture over one slice of round bread. Place in pan, cheese side up. Cover with another circle of bread. Repeat with other pan.(if bread is higher than the edge of the pan, press down. Cover pans with foil. Bake for 10 minutes. Remove foil. Bake for another 8-10 minutes. Invert cakes onto serving plates. Cool slightly. Combine glaze ingredients in a small bowl and drizzle over tops of cakes.