Heat oven to 350 degrees F. Grease and flour two 9-inch layer
Sift flour again with baking powder and salt.
with 1 cup sugar until light and fluffy. Blend in flour mixture
and Champagne alternately, mixing until smooth.
Beat egg whites
until stiff. Gradually beat in remaining 1/2 cup sugar, continuing
to beat to stiff meringue. Fold about half of meringue into
batter, mixing thoroughly with whisk. Gently fold in remaining
meringue. Turn into 2 greased and floured 9-inch layer cake
Bake until a wooden pick inserted in center comes out
clean, 25 to 30 minutes.
Cool in pan for 10 minutes, then turn out
onto wire racks to cool.
While cake is baking, melt butter, marshmallows and wine in
top of double boiler over boiling water. Remove from heat and
stir in coconut. Cool until thick enough to spread.
sugar into top of double boiler. Add corn syrup and water. Stir
over boiling water until smooth. Blend in vanilla extract, salt
and almond extract. Stir in food color. Keep frosting warm while
using so it will spread.
When cake layers are cool, spread top of 1 with Coconut Filling
and stack second on top. Spread 2/3 cup Fondant Frosting thinly
and smoothly over top and sides of cake, sealing any crumbs.
Pour about 1/2 cup additional frosting over top of cake and
spread quickly to smooth. Cover sides of cake with remaining
frosting. Dip marshmallow quarters into remaining frosting to
coat both sides and set randomly over top and sides of cake.
Yield: 1 (2-layer, 9-inch) cake or 10 to 12 servings