Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  cups          flaked coconut
     1/4  cup           chopped almonds
   2      tablespoons   butter or marg. -- melted
  24      ounces        cream cheese -- softened
     1/2  cup           sugar
     1/4  cup           all-purpose flour
   2      teaspoons     grated orange peel
   1      teaspoon      vanilla extract
     1/2  cup           apricot nectar
     1/2  cup           cream of coconut
   4      large         eggs
   8      ounces        crushed pineapple -- drained
                        sliced assorted fruits*
   2      teaspoons     shortening -- melted
     1/4  cup           semisweet-chocolate pieces**
     1/4  cup           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