1 1/2 c. flaked coconut
1/4 c. chopped almonds
2 tbsp. butter, melted
4 pkg. (8 oz. size) cream cheese, softened
1/2 c. sugar
1/4 c. unsifted all-purpose flour
2 tsp. grated orange peel
1 tsp. vanilla extract
1/2 c. apricot nectar
1/2 c. cream of coconut
4 lg. eggs
1 can (8 oz.) crushed pineapple, drained
Sliced assorted fruits (bananas, seedless green & red grapes, kiwi fruit, canned mandarin oranges slices, strawberries, etc.)
2 tsp. shortening, melted
1/4 c. semi-sweet chocolate pieces, melted
1/4 c. white chocolate pieces, 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 1 teaspoon melted shortening into each of melted semi-sweet and white chocolates until blended. Place each mixture in a separate small pastry bag fitted with small plain tip; pipe over fruit.

12 servings. Per serving 532 calories, 10 g protein, 35 g carbohydrate, 41 g fat, 159 mg cholesterol, 288 mg sodium.