1 env. unflavored gelatin
1/2 c. cold water
2 tbsp. confectioner's sugar
1/2 tsp. almond extract
1 pkg. frozen sliced strawberries, thawed
1 c. heavy cream, whipped
1 (7 inch) bakers sponge cake layers
1 1/2 c. flaked coconut

In double boiler, sprinkle gelatin over cold water to soften; heat over hot water until dissolved; stir in sugar, extract, berries. Refrigerate until slightly thickened. Then fold in whipped cream; refrigerate until stiff enough to spread. Use to fill and frost sponge cake layers. Sprinkle with coconut. Refrigerate until serving. Makes 8 servings.