4 eggs
1/2 c. shredded coconut
1/4 c. cold water
1/2 c. almonds
2 c. whipped cream or whipped topping
1 tsp. almond or vanilla
1 c. flour
1 tsp. baking powder
1 1/2 c. sugar

Beat 4 egg yolks well. Beat in 1 cup sugar. Add 1/4 cup cold water and 1 teaspoon almond. Fold in cup flour, 1 teaspoon baking powder and a pinch of salt. Beat whites of eggs until stiff. Add 1/2 cup sugar gradually as you beat. Put first egg mixture in 2 greased round and floured tins. Top with second egg white mixture. Top 1 with shredded almonds. Top the other with coconut. Bake in slow oven, 300 degrees, for 45 minutes. When cool, put together with whipped cream, almond layer on top. Optional: Fold fresh fruit into the whipped cream.