Categories: Desserts 
      Yield: 12 servings 
  
  1 1/2 c  Flaked coconut 
    1/4 c  Chopped almonds 
      2 T  Butter or marg.; melted 
     24 oz Cream cheese; softened 
    1/2 c  Sugar 
    1/4 c  All-purpose flour 
      2 t  Grated orange peel 
      1 t  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 t  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.