**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.

Yield: 12 servings