20 ounces pineapple chunks in pineapple juice
2 tablespoons cornstarch
3/4 cups light brown sugar
3 tablespoons butter
3 tablespoons dark rum
2 sponge cake layers (7 inches in diameter each)
1/2 cup unblanched sliced almonds
1/3 cup shredded coconut

Drain juice from canned pineapple into small saucepan. Stir in cornstarch until dissolved. Add sugar and butter. Bring to a boil over medium-high heat, stirring constantly until mixture thickens. Remove from heat and stir in rum. Place 1 layer of sponge cake on a heat-proof plate. Spread about 1/3 cup of sauce over topof cake. Stack remaining cake layer on top. Add pineapple cubes to remaining sauce and pour over top of cake. With spatula spread excess sauce over sides of cake. Press almonds on sides and sprinkle coconut on top of cake. Wipe edge of plate clean with a damp paper towel. Place cake under broiler for two to three minutes, watching carefully, until coconut is toasted. Makes six servings.