4 lg. navel oranges
4 med. bananas
1 sm. can pineapple chunks
1 (7 oz.) pkg. flaked coconut
4 tbsp. confectioners sugar
2 tbsp. Cointreau or orange juice

Peel oranges and cut crosswise into 1/4-inch thick slices. Drain pineapples, saving syrup. Combine syrup and Cointreau; set aside. Peel bananas, cut on the diagonal about 1/4-inch thick slices.

In serving bowl, layer half the orange slices; sprinkle with 2 tablespoons confectioners sugar. Layer half the banana slices and half of the pineapples; sprinkle with half of coconut. Repeat layers of fruit and sugar.

Pour syrup mixture over fruit and sprinkle with coconut. Refrigerate several hours or until well chilled.