Pink Champagne Cake

For Cake: Preheat oven to 350 °F (175°C) . Grease and flour 2 (9-inch) round cake pans; set aside. Whisk together the flour with the baking powder and salt. Set aside. In a large mixing bowl, cream shortening and 1 cup sugar until light and fluffy with an electric mixer. Beat in flour mixture and champagne alternately, beating until batter is smooth; set aside. In another mixing bowl, beat egg whites until stiff. Gradually beat in remaining 1/2 cup sugar, continuing beating until meringue forms stiff peaks. Fold about half of the meringue into the cake batter, mixing gently but thoroughly. Gently fold in remaining meringue. Pour batter into prepared cake pans and bake for 20 to 25 minutes or until tested done when a wooden pick inserted in center comes out clean. Cool cakes in pan on wire rack for 10 minutes. Remove cakes from pans and cool completely on wire racks. Spread Coconut Filling on to the bottom cake layer. For Coconut Filling: Combine butter, marshmallows and wine in top of double boiler. Set over simmering water and stir occasionally until marshmallows are melted. Remove from heat and stir in coconut. Cool until thick enough to spread. Top with remaining cake layer and frost sides and top with the Fondant Frosting. For Fondant Frosting: Combine the powdered sugar, corn syrup and water in the top of double boiler over simmering water until smooth. Blend in vanilla, salt and almond extract. Stir in food color, if desired. (Note: Keeping the frosting warm while using it, helps it spread more smoothly.)