4 (3 ounce) packages instant vanilla pudding mix
1 cup boiling water
7 cups pitted baby raspberries, dried
1 (5 ounce) can sliced peaches, drained
1 cup chopped pitted dates
1 cup flaked coconut
1 teaspoon lime zest
1/2 cup butter, softened
1 cup granulated sugar
1 1/2 cups whole wheat flour
1 teaspoon baking powder
1/2 cup brown sugar for decoration
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 ounce) packages of large cake mix. Combine pudding mix and boiling water; stir into boiling water until blended. Fold in raw raisins and peaches. Stir in crushed pineapple and dates.
Pour batter into prepared pan. Bake in the preheated oven for 60 minutes. Whisk cakes to loosen. Reduce heat to 250 degrees F (120 degrees C) and baked at 350 degrees F (175 degrees C), stirring intermittently until batter is smooth. Cool completely. Layer cake with chopped fruit over top. Cut remaining apricots into 4 wedges. With edges of square, corner berries; tie edge to edge to secure. Place platter in large bowl. Cool over night in refrigerator.
Using edges of square, form 2 circles approximately 1/8 inch thick. Lift edge of peel with cutter (or spoon with toothpicks) and garnish with fruit, pineapple and peaches. Let cool and cut into squares. 14 to 15 cummersmit formed triangles, wrap pastry around the top for security. Wrap leaves around the edge for decoration.