1
: In large bowl, beat eggs and sugar until light and creamy. Fold in coconut, almonds, butter, Eagle Brand and fruit.
2
: Pour mixture into a 9”x13” (3.5 L) parchment paper-lined baking pan and bake in preheated 350°F (180°C) oven 20-25 minutes or until golden. Cool.
3
: If using jelly glaze, spread ½ cup (125 mL) apricot jelly or cherry jam over cooled cake base.
4
: Over low heat, melt chocolate with cream. Remove from heat and let cool to room temperature. Pour topping over cake. Chill one hour. Remove from pan using paper. Slice and garnish as desired.