SPONGE CAKE:

6 lg. eggs
1 c. granulated sugar
2/3 c. water
1 tsp. vanilla extract
2 c. cake flour
1/8 tsp. salt
2 tsp. baking powder

FILLING:

6 oz. cherry pie filling
1 pt. heavy cream
1 tsp. almond extract
1 c. powdered sugar
8 oz. shredded coconut or 8 oz. shaved white chocolate

Grease and paper 3 (9") cake pans. Beat egg until thick then add sugar slowly. Add the water and vanilla and beat some more. Shift the flour, salt and baking powder. Now fold into the batter by hand until all is incorporated. Divide into the 3 pans and bake at 350 degrees for 10 to 15 minutes or until golden brown and spongy. When cakes have cooled remove the paper. Whip the heavy cream adding the powdered sugar and almond extract. Place the 1st layer in your favorite platter and spread 3 ounces of cherry filling over the cake then 3 ounces heavy cream. Repeat with the second layer. Now with the top layer cover the rest of the cream and garnish with shredded coconut and or shaved white chocolate.