Ingredients Jump to Instructions ↓

  1. 2 3/4 cups sifted all-purpose flour

  2. 1 tablespoon baking powder

  3. 1 teaspoon salt

  4. 2/3 cup vegetable shortening

  5. 1 1/2 cups granulated sugar

  6. 3/4 cup pink champagne

  7. 6 large egg whites Coconut Filling:

  8. 1/4 cup butter, softened

  9. 16 large marshmallows, quartered

  10. 1 tablespoon white wine

  11. 1 cup flaked coconut Fondant Frosting:

  12. 1 pound (4 cups) sifted powdered sugar

  13. 1/4 cup light corn syrup

  14. 1/4 cup water

  15. 1 1/2 teaspoons vanilla extract Dash salt

  16. 1/4 teaspoon almond extract

  17. 2 to 3 drops red food coloring

Instructions Jump to Ingredients ↑

  1. 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.)


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