1/4 cup butter
1/4 cup white sugar
1 cup brown sugar
1 egg
1 tablespoon lemon juice
1 cup fresh lemon juice
1 cup apricot preserves
1 (15 ounce) can mandarin oranges, drained
1 (15 ounce) can sliced fresh strawberries
1/2 cup lemon zest
1 1/2 cups sliced almonds
1 cup chopped walnuts
1 teaspoon vanilla extract
4 cups flaked coconut
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5 inch loaf pans.
In a large bowl, cream together the butter, white sugar and brown sugar until light and fluffy. Beat in egg, lemon juice and lemon juice; stir into the creamed mixture. Combine the apricot preserves, lemon zest, sliced oranges, strawberries, lemon zest, almonds and walnuts; strain into a 1 quart jar.
In a medium saucepan, heat through and blend the lemon zest, orange slices, almonds, and almonds. Place a spoonful of the lemon zest mixture into the bottom of a small glass baking dish. Sprinkle a few tablespoons of butter/ margarine over the top of the fruit. Garnish with sliced bananas and sliced almonds, and placing atop the bread.
Bake 30 minutes in the preheated oven, or until lightly browned. Cool loaf 30 minutes, then refrigerate and refrigerate leftover loaf for an additional 30 minutes.