1/4 c. butter
1 can whipped cream
1 c. sugar
1/2 tsp. vanilla
1/2 tsp. almond extract
2 eggs, well beaten
1 3/4 c. sifted flour
2 tsp. baking powder
1/2 tsp. salt
1/4 c. milk

Melt butter; cool. Empty whipped cream into large bowl (do not shake the can). Stir in sugar until mixture is like soft whipped cream. Blend in flavorings; stir in eggs.

Sift flour with baking powder and salt; gently stir in half the flour mixture. Add milk, melted butter. Sprinkle rest of flour over top; fold until well blended. Bake at 350 degrees for 30-35 minutes in 9 inch square pan lined with plain paper. Cool 10 minutes; remove from pan and cool completely on rack.

FILLING AND TOPPING:

1 pkg. instant vanilla pudding
1 1/2 c. milk
Coconut to garnish cake
1 can cherry pie filling

Prepare pudding as package directs, using 1 1/2 cups milk. Split cake in half, making 2 layers. Fill and lightly frost with pudding. Coat sides with coconut. Top with cherry pie filling.