Champagne cake with coconut filling

    (4)
    55 min

    This version of Champagne Cake has a light marshmallow-coconut filling and fondant icing. Use the recipe for Champagne Cake and bake it in two 23cm layers. This makes a lovely special occasion cake.


    5 people made this

    Ingredients
    Serves: 12 

    • Filling
    • 50g butter
    • 1 tablespoon white wine
    • 16 large plain marshmallows
    • 75g desiccated coconut
    • Fondant icing
    • 500g icing sugar
    • 4 tablespoons golden syrup
    • 4 tablespoons water
    • 1 1/2 teaspoons vanilla extract
    • 1/8 teaspoon salt
    • 1/2 teaspoon almond extract
    • 2 drops red food colouring (optional)
    • 6 large plain marshmallows

    Method
    Prep:45min  ›  Cook:10min  ›  Ready in:55min 

    1. Prepare Champagne Cake as directed, but bake in two 23cm round cake tins. Allow to cool. When cool, put together with coconut filling.
    2. Coconut Filling: In a double boiler, melt 16 marshmallows, butter and wine. Remove from heat and add coconut.
    3. Fondant Icing: Sift icing sugar in top of double boiler. Add golden syrup and water. Stir over boiling water until smooth. Add the vanilla, salt and almond extract. For pink champagne effect, add 2 or 3 drops red food colouring (optional).
    4. Keep icing 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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    Reviews & ratings
    Average global rating:
    (4)

    Reviews in English (4)

    by
    10

    The coconut filling to the champagne cake was a great touch which was even more exquisit when I made champagne cake petit fours.  -  20 Jun 2000  (Review from Allrecipes US | Canada)

    by
    6

    This is one of the best cakes I have ever made. It does make a lot of icing so be sure to use an extra deep pan. The disposible ones work well.  -  24 Nov 2003  (Review from Allrecipes US | Canada)

    by
    5

    My review is only for the Filling (as I haven't made "this" actual cake yet), but WOW. I made the "filling" part of the recipe to top a German Chocolate cake because I was wanting to use up Marshmallows. I heated the water in the saucepan 5 minutes before the cake was done, setting my double boiler aside with ingredients inside, until ready. I added some Creme Brulee Sauce (like a caramel topping), a small splash of vanilla and substitute the wine with Seven-up. Topped the cake (and ate it too) while still warm and YUM!!! It was a great hit for the neighborhood Women's bible study! Will be making this one again!  -  05 Jun 2006  (Review from Allrecipes US | Canada)

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