1 cup cake flour (not self-rising)
1/2 cup ground almonds
1 teaspoon baking powder
1/4 teaspoon salt
8 eggs whites (about 1 cup)
1/4 teaspoon cream of tartar
3/4 cup granulated sugar
1/4 teaspoon almond extract
Green and red food coloring
1 3/4 cups heavy cream
1 teaspoon unflavored gelatine
3 tablespoons confectioners' sugar
1/4 cup strawberry jam
3/4 cup sweetened flake coconut

Preheat oven to 350 degrees F. With cooking spray, coat three 9 x 5 x 2-inch loaf pans. Line with wax paper.

Mix flour, almonds, baking powder and salt in a bowl.

Beat egg whites and cream of tartar in large bowl until foamy. Gradually add granulated sugar, beating until stiff peaks form. Sprinkle half the flour mixture over whites; fold in gently. Repeat with remaining flour. Fold in almond extract.

Measure 1 1/4 cups batter into each of 2 separate bowls. Tint 1 light green, the other pink. Transfer pink batter into one pan, green batter into second, and remaining white batter into the third pan.

Bake for 12 minutes, until tops spring back when pressed. Invert onto racks; peel off wax paper. Cool.

Heat 1/4 cup of the cream and the gelatine in a saucepan; stir to dissolve. Cool.

Beat remaining cream and confectioners' sugar in bowl until slightly thickened and frothy. Add gelatine mixture. Beat to stiff peaks.

Place green layer on platter. Spread with half the jam. Top with 1/2 cup cream mixture. sprinkle with 1/4 cup coconut.

Continue layering with white cake, remaining jam, 1/2 cup cream mixture and 1/4 cup coconut. Top with pink layer.

Frost top and sides of cake with cream mixture. Place remaining flake coconut in plastic bag with 1 drop of green food coloring; knead to blend color. Sprinkle cake with tinted coconut. Refrigerate cake for 45 minutes or until whipped cream is firm.