Crust:

1 1/2 c. graham cracker crumbs
1 c. coconut flakes
1/3 c. sugar
1/4 c. butter, melted

Filling:

3 eggs
14 oz. sweet condensed milk (Eagle Brand)
1 c. sugar
1 tsp. vanilla
1/2 c. bananas, mashed
1/2 c. strawberries, pureed
2 oz. semi-sweet chocolate, melted
1 tbsp. cocoa powder

Crust: Combine and press into a 9-inch spring-form pan that has been sprayed or buttered.

Bake for 7 minutes at 350°F. When the pan is cool on the outside, cover the bottom and the sides with foil.

Filling: Put into blender of food processor the cream cheese and blend. Add eggs, one at a time, Eagle Brand milk, sugar and vanilla and blend. Divide the batter into three equal parts. Add bananas to one part, strawberries to one part and semi-sweet chocolate and cocoa powder to the third part.

Pour the chocolate batter into shell and then set your spring-form pan into a pan of water; bake 25 minutes at 325°F. Carefully pour banana batter on top of the chocolate layer and bake an additional 25 minutes. Then pour your strawberry batter over the banana and bake 30 minutes. Check with a toothpick; if it comes out clean, it's done.

Remove from water; cool on counter. Remove foil and outside pan. Chill 8 hours. Decorate with strawberry or chocolate sauce, sliced strawberries, bananas or pineapple. Frost sides and edges of cake with whipped cream or Cool Whip.