2 3/4 c Sifted flour
1 tb Baking powder
1 ts Salt
2/3 c Shortening
1 1/2 c Sugar
3/4 c Champagne
6 Egg whites
6 lg Marshmallows; quartered
Coconut Filling
1/4 c Butter
16 lg Marshmallows; quartered
1 tb White wine
1 c Coconut; flaked
Fondant Frosting
1 lb Powdered sugar
1/4 c Light corn syrup
1/4 c Water
1 1/2 ts Vanilla
1 ds Salt
Few drops almond extract
2 dr Red food coloring; to 3
Resift flour with baking powder and salt. Cream shortening with 1 cup
sugar until light and fluffy. Blend in flour mixture and champagne
alternately, mixing to smooth batter.
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 gently but thoroughly with whisk. Gently fold in remaining
meringue.
Turn into 2 greased and floured 9″ cake pans. Bake at 350 degrees 25-30
minutes, just until cake tests done. Let stand 10 minutes then turn out
onto wire racks to cool.
When layers are cool, fill with Coconut Filling between layers. Using 2/3
cup Fondant Frosting, spread thin layer smoothly over top and sides. This
seals any crumbs. Pour about 1/2 cup additional frosting over top of cake
and spread quickly to smooth layer. Cover sides of cake with second layer
of frosting.
Dip marshmallow quarters in remaining frosting to coat both sides and set
randomly over top and sides of cake. Makes 10-12 servings.
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.
Fondant Frosting
Sift sugar into top of double boiler. Add corn syrup and water. Stir over
simmering water until smooth. Blend in vanilla, salt, and almond extract.
Stir in food color, if desired. Keep frosting warm while using so it
spreads smoothly.
NOTES : Thirty Years of Recipe Requests to the Los Angeles Times by Rose
Dosti
1994-95.
Yields
1 Servings