CAKE:

5 eggs
3/4 c. sugar
1/2 tsp. almond flavoring
1/4 tsp. salt
3/4 c. sifted cake flour
3/4 tsp. baking powder

Bake 20 minutes at 350 degrees in a 15 1/2 x 10 1/2 x 1 inch pan. Divide into thirds and tear into bite-size pieces.

RASPBERRY SAUCE:

2 (10 oz.) pkg. frozen raspberries, reserve juice.

Add water to make 1 1/2 cups liquid.

1/4 c. sugar
2 tbsp. cornstarch
1 1/2 c. raspberry juice
1 tbsp. lemon juice

Combine sugar and cornstarch. Add raspberry juice and lemon juice. Cook until thickened and cool.

CUSTARD:

1 (4 3/4 oz.) pkg. vanilla pudding
3 3/4 c. milk
1 1/2 tsp. vanilla

Mix together. Cook and cool. Combine in layers: 1/3 cake, 1/3 raspberry sauce, 1/3 custard, 1/2 c. sliced peaches, 1/2 to 1 1/2 cup coconut, 1 pint Cool Whip, and almonds and cherries as desired. 12 servings.