Glazed Pineapple-Coconut Torte

• 1 package sponge cake layer
• 2 tbsp. orange juice
• 3 tbsp. apricot spreadable fruit
• 1 prepared (peeled, cored) pineapple
• 3 tbsp. apricot spreadable fruit
• 1/2 c. sweetened flaked coconut

1. Place one sponge cake layer on ungreased large cookie sheet; brush first with 2 to 4 tablespoons orange juice (depending on moistness of cake), then with 3 tablespoons apricot spreadable fruit.
2. Cut pineapple (about 1 1/4 pounds) into 1/4-inch rings; you should have about 15.
3. Note: Fifteen juice-packed canned pineapple rings (about one and one-half 20-ounce cans) may be substituted for prepared fresh pineapple.
4. Arrange rings in one layer on prepared cake; brush with another 3 tablespoons apricot spreadable fruit.
5. Arrange strips of foil around cake edges to prevent burning; broil, about 6 inches from heat source, 2 to 3 minutes until edges of pineapple rings begin to brown.
6. Remove cake from broiler, leaving broiler on; sprinkle coconut over pineapple.
7. Return cake to broiler; broil 1 to 2 minutes longer until coconut is lightly browned.
8. Remove cake from broiler; using large spatula, slide from cookie sheet onto serving platter.
9. If desired, lightly sprinkle cake with confectioners' sugar; serve warm.

cake layer, orange juice, fruit, pineapple, fruit, coconut

Taken from www.delish.com/recipefinder/glazed-pineapple-coconut-torte-306 (may not work)