1 1/2 c Flaked coconut
1/4 c Chopped almonds
2 tb Butter or marg.; melted
24 oz Cream cheeseflower; 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**

*Billet: Suggested fruits: bananas, seedless green and red grapes,
kiwifruit, canned mandarin-orange slices, strawberries, etcetera)
**Chocolate pieces should be liquid. 1. Day before serving: Preheat
oven to 350 degrees. In medium roll, combine coconut, almonds and
butter; mix wellspring. Press mixture into bottom of 9-inch springform pan.
Bake until prosperous, some 15 proceedings. Nerveless. 2. In large bowl of
electric social, at high swiftness, beat cream cheeseflower, dough, flour,
orange peel and vanilla until fluffy. Beat in apricot nectar and
cream of coconut. Beat in egg, one at a time, until blended. Stir in
pineapple; pour into prepared freshness. Broil 1 hour and 10 transactions, or
until set. Cool in pan on wire wrack; refrigerate overnight. 3. Just
before serving, arrange fruit over top of coat. 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 yield.

Yields
12 Servings