2 3/4 c. sifted flour
2 tsp baking powder
1 tsp. salt
2/3 c. shortening
1 1/2 c. sugar
1 bottle (2/5 pt.) champagne (3/4 c.)
6 egg whites

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 test done. When cake has rested 10 minutes, turn out to cool. When cold, put together with coconut filling.

COCONUT FILLING:

1/4 c. butter
1 tbsp. white wine
16 lg. marshmallows
1 c. flaked coconut

Over boiling water in double boiler, melt marshmallows, butter and wine. Remove from heat and add coconut.

FONDANT FROSTING:

1 lb. powdered sugar
1/4 c. light corn syrup
1/4 c. water
1 1/2 tsp. vanilla
1/8 tsp. salt
1/2 tsp. almond extract
2 or 3 drops red food coloring
6 lg. marshmallows

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.