About this recipe: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.
1 tablespoon white wine
16 large plain marshmallows
75g desiccated coconut
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
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Method Prep:45min › Cook:10min › Ready in:55min
Prepare Champagne Cake as directed, but bake in two 23cm round cake tins. Allow to cool. When cool, put together with coconut filling.
Coconut Filling: In a double boiler, melt 16 marshmallows, butter and wine. Remove from heat and add coconut.
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).
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.