1 (15 oz.) can sweetened condensed milk
1 1/3 c. milk
2 egg yolks, beaten
3 tbsp. cornstarch
1/2 tsp. vanilla
1 (9 inch) sponge cake layer
1 c. pineapple juice
1/3 c. rum (optional)
1 (20 oz.) can chunk pineapple
3/4 c. coconut
1 c. whipped cream
Cherries for garnish

Mix the condensed milk, egg yolks, milk, cornstarch, and vanilla in the top of a double boiler and cook over hot water stirring constantly until thickened. Continue cooking for 10 minutes without stirring. Cool. Break the sponge cake into bite size pieces and place in the bottom of a bowl. Mix pineapple juice and rum and sprinkle over cake. Cover with 1/2 the custard mixture. Arrange 1/2 the pineapple over the custard, sprinkle with 1/2 the coconut. Add the remaining custard and cover with the whipped cream. Decorate with the remaining coconut, pineapple and cherries. Chill. Serves 6.