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12 servings
suggest servings
| 1 1/2 | cups | coconut | flaked |
| 1/4 | cup | almonds | chopped |
| 2 | tablespoons | butter | or margarine, melted |
| 24 | ounces | cream cheese | softened |
| 1/2 | cup | sugar | |
| 1/4 | cup | flour, all-purpose | |
| 2 | teaspoons | orange zest | grated |
| 1 | teaspoon | vanilla extract | |
| 1/2 | cup | apricot nectar | |
| 1/2 | cup | cream of coconut | |
| 4 | Large | eggs | |
| 8 | ounces | pineapple, canned, crushed | drained |
| 1 | x | assorted fruits | sliced * |
| 2 | teaspoons | vegetable shortening | melted |
| 1/4 | cup | chocolate chips (semi-sweet) | melted |
| 1/4 | cup | white chocolate chips | melted |
*Note: Suggested fruits: bananas, seedless green and red grapes, kiwifruit, canned mandarin-orange slices, strawberries, etc.)
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.
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.
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.
| % Daily Value* | |
| Total Fat 24.0g | 38% |
| Saturated Fat 16.0g | 80% |
| Trans Fat 0.0g | |
| Cholesterol 69mg | 23% |
| Sodium 187mg | 8% |
| Total Carbohydrate 16.0g | 5% |
| Dietary Fiber 1.0g | 4% |
| Sugars 10.0g | |
| Protein 5.0g | 10% |
| Vitamin A | 20% | Vitamin C | 13% | |
| Calcium | 5% | Iron | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Broiling is a dry heat method of cooking whereby a radiant energy source is located directly above the food. In other words, the food is underneath the ...
Being from the south where everyone from infants to adults eat collard greens, but not quiet like this. This was very different and a much healthier recipie from the collard grren cooked in smoked hamhocks. I like the dish and would cook it again. The lemon adds some real zest to this dish. Not as strong tasting as the southern recipies. Not as pungent in odor as other recipies.
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