Strawberry Cream Cake - cooking recipe

Ingredients

1 envelope unflavored gelatin
1/2 c. cold water
2 Tbsp. confectioners sugar
1/2 tsp. almond extract
1 pkg. frozen sliced strawberries, thawed
1 c. heavy cream, whipped
2 (7-inch) Baker's sponge cake layers
1 1/2 c. flaked coconut

Preparation

In double boiler, sprinkle gelatin over cold water to soften; heat over hot water until dissolved.
Stir in sugar, extract and berries.
Refrigerate until slightly thickened.
Then fold in whipped cream; refrigerate until stiff enough to spread.
Use to fill and frost sponge layers.
Sprinkle with coconut.
Refrigerate until served.
Makes 8 servings.