Champagne Coconut Cake Recipes

CHAMPAGNE CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch round cake pan.
• In a large bowl, cream together butter and sugar until very light and fluffy. Sift flour, baking powder, and salt together, and then blend into creamed mixture alternately with champagne.
• In a large clean bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into batter to lighten it, then fold in remaining egg whites. Pour into prepared pan.
• Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean.

INCREDIBLE COCONUT CAKE

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. , Preheat oven to 325°. In another large bowl, beat sugar, butter and oil until well blended. Add egg yolks, 1 at a time, beating well after each addition. , Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in coconut and extracts.. , Add cream of tartar to egg whites; with clean beaters, beat on medium until stiff peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites., Transfer to 3 greased and floured 9-in. round baking pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and extract; beat until smooth. , Place 1 cake layer on a serving plate; spread with 1/2 cup frosting and sprinkle with 1/3 cup coconut. Repeat. Top with remaining cake layer. Spread remaining frosting over top and sides of cake; sprinkle with remaining coconut. Refrigerate for 2 hours before cutting. Store in the refrigerator.

CHAMPAGNE-COCONUT CAKE

Steps:

• 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-inch cake pans. Bake at 350 degrees F for 25 to 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.