Categories: Desserts, Cakes
       Yield: 12 servings
   1 1/2 c  Flaked coconut
     1/4 c  Chopped almonds
       2 tb Butter or marg.; melted
      24 oz Cream cheese; softened
     1/2 c  Sugar
     1/4 c  All-purpose flour
       2 ts Grated orange peel
       1 ts Vanilla extract
     1/2 c  Apricot nectar
     1/2 c  Cream of coconut
       4    Large eggs
       8 oz Crushed pineapple, drained
            Sliced assorted fruits*
       2 ts Shortening; melted
     1/4 c  Semisweet-chocolate pieces**
     1/4 c  White-chocolate pieces**
   *Note: Suggested fruits: bananas, seedless green and red grapes, kiwifruit,
   canned mandarin-orange slices, strawberries, etc.) **Chocolate pieces
   should be melted. 1. Day before serving: Preheat oven to 350 degrees. In
   medium bowl, combine coconut, almonds and butter; mix well. Press mixture
   into bottom of 9-inch springform pan. Bake until golden, about 15 minutes.
   Cool. 2. In large bowl of electric mixer, at high speed, beat cream cheese,
   sugar, flour, orange peel and vanilla until fluffy. Beat in apricot nectar
   and cream of coconut. Beat in eggs, one at a time, until blended. Stir in
   pineapple; pour into prepared crust. Bake 1 hour and 10 minutes, or until
   set. Cool in pan on wire rack; refrigerate overnight. 3. Just before
   serving, arrange fruit over top of cake. Stir one teaspoon melted
   shortening into each of melted semisweet and white chocolates until
   blended. Place each mixture in a separate small pastry bag fitted with
   small plain tip; pipe over fruit. Posted by DOROTHY CROSS, Prodigy ID#