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2 3/4 c  Flour; sifted
2 ts Baking powder
1 ts Salt
2/3 c  Shortening
1 1/2 c  Sugar
3/4 c  California champagne
6    Egg whites
******COCONUT FILLING*******
1/4 c  Butter
1 tb White wine
16 lg Marshmallows
1 c  Flaked coconut
******FONDANT FROSTING******
1 lb Powdered sugar
1/4 c  Light corn syrup
1/4 c  Water
1 1/2 ts Vanilla
1/8 ts Salt
1/2 ts Almond extract
2    Or 3 drops red food coloring
6 lg Marshmallows

Sift flour, baking powder and salt together and set aside. Cream shortening
with 1 cup sugar until fluffy. Blend flour mixture alternately with
champagne and mix to a smooth batter. Beat egg whites until stiff and soft
peaks form. Fold about half the meringue into the batter, mixing
thoroughly with whisk. Gently fold in remaining meringue. Turn into two
greased and floured 9-inch cake pans. Bake at 350 degrees for 25-30
minutes or until tested done.

When cake has rested 10 minutes, turn out to cool. When cold, put together
with coconut filling. Over boiling water in double boiler, melt
marshmallows, butter and wine. Remove from heat and add coconut. Sift
powdered sugar in top of double boiler. Add corn syrup and water. Stir
over boiling water until smooth. Add the vanilla, salt and almond
flavoring. For pink champagne effect, add 2 or 3 drops red food coloring.
Keep frosting warm so it spreads evenly. With spoon, carefully pour fondant
over top and sides of cake. Slice marshmallows into 4 rounds each, dip in
fondant and place at random on top of cake.

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