Justin's Trifle Dessert

Justin's Trifle Dessert
 
 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 ºF.  in a 15 1/2 x 10 1/2 x 1 inch pan. Divide into thirds and tear into bite-size pieces.

Instructions:
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.