2 cups white sugar
1 teaspoon almond extract
2 teaspoons orange extract
1 cup milk
1 cup vegetable oil
2 eggs
3 tablespoons strawberry extract
1/4 teaspoon grated orange zest
1 teaspoon vanilla extract
1/4 cup chopped dark chocolate
1/2 cup brown sugar
1 cup vegetable oil
1 cup flaked coconut
1 cup flaked coconut
1 (3 ounce) can sliced almonds
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 ounce) pans.
In a large bowl, mix together sugar, almond extract, orange extract, milk, oil, eggs, strawberry extract, almond paste and orange-squash extract. Stir until well blended. Stir in coconut, oranges and crushed pineapple. Drop by teaspoonfuls onto two prepared baking sheets.
Bake at 350 degrees F (175 degrees C) for 1 hour or until a toothpick inserted into the center of the cake comes out clean. Cool for 10 minutes in pan juices, then turn onto wire rack. Cool completely before removing from pan.
In a small bowl, mix brown sugar, vegetable oil and coconut until smooth. Stir into coconut mixture. Remove from fridge; pour over cooled cake.
To make the frosting: In a mixing bowl, beat 1/2 cup of frosting into cherry pie filling. Chill and stir the remaining 1/2 cup of frosting. Use immediately.
In a small bowl, whip cream until stiff peaks form. Beat egg, vanilla and butter into frosting until light and fluffy. Spread over cooled cake. Refrigerate for at least 2 hours or until set. Garnish with chopped almonds and nuts.