A Champagne-and-meringue cake layered with coconut-marshmallow filling, finished in a pale pink fondant.
Method
- 1
Cream the shortening with 1 cup sugar; blend in the flour mixture and Champagne alternately until smooth.
- 2
Beat the egg whites to stiff peaks, gradually beating in the remaining sugar to a stiff meringue, then fold into the batter in two additions.
- 3
Divide between two greased 9-inch pans and bake at 350°F for 25 to 30 minutes. Cool 10 minutes, then turn out onto racks.
- 4
Melt the butter, marshmallows and wine together, stir in the coconut, and cool to a spreadable filling.
- 5
Stack the layers with the coconut filling between. Make the fondant by dissolving the sugar, syrup and water over heat, then blending in vanilla, salt, almond extract and food color; frost the cake while warm and dot with marshmallow quarters. Makes one 2-layer cake, 10 to 12 servings.