Lightly grease the sides and line the base of a 21cm round spring-form pan with non-stick parchment paper.
In a clean bowl, whisk egg whites with a pinch of salt added. Add half the portion of the sugar gradually until the egg white is stiff but not dry.
In a separate bowl whisk egg yolks with the remaining sugar and vanilla essence until light and thick.
Fold the egg yolk mixture into the egg white mixture, then lightly fold in the sifted flour with a large metal spoon. Turn the combined batter into the prepared pan. Level the surface and bake in a pre-heated oven at 175°C for about 20 minutes or until well risen and firm to the
Remove sponge out of the oven and leave to cool completely. Remove the lining base paper and slice the cake into four layers.
Combine all the filling ingredients in a non-stick saucepan. Stir well to mix then cook over a gentle low heat, stirring continuously to prevent lumps form forming. Once the custard thickens remove from the heat.
Place the first layer of sponge into a spring-form cake tin. Pour a layer of custard topping over. Stack with the next layer and spread with another layer of the custard topping until all the layers of the cake are done. Spread a final layer of custard on the top of the cake and leave to set. Remove cake out from the pan and spread a layer of whipped cream over the top and along the sides of the cake.
Sprinkle with desiccated coconut and decorate with cherries. Chill the cake well before slicing.