Can anyone suggest an alternate filling for this cake (recipe on CC)? I really despise coconut. Hate the way of taste and the texture

Angie

This might help.

Champagne Cake Questions:

http://www.cakecentral.com/cake-decorating-ftopicp-1291401-.html

I just started doing pink champagne cake due to recent requests because it is very popular from a bakery about 100 miles from here. People were driving all the way up there for their cake and wondered if I could do it here so I tried some and have been experimenting with it.

I don't use champagne in it at all since it's obvious that bakery doesn't either and people seem to love it. Instead, I make a chiffon cake so it's very light and then I make a whipped frosting and add champagne flavoring. I have tried using real champagne but everyone prefers the flavoring over the real thing. Maybe if I were to use the really expensive champagne, it'd be different If you do want to make it with real champagne, I'm sure you could just substitute it for some of the milk.

Here is my whipped frosting recipe. I just went and added it to the data base so maybe it'll be on there by tomorrow or so. We'll see. I use the champagne flavoring instead of vanilla in this recipe and it tastes yummy! Make sure you check to see how concentrated the flavoring is too because it may be stronger than vanilla so you might need to add alot less.

3 Tbs corn starch
1 cup milk
1/2 cup shortening
3/4 cup butter
1 cup granulated sugar
1 Tbs vanilla

Whisk corn starch into the milk and cook in saucepan on medium heat, stirring constantly until thick. Take it off the burner and cool until about room temperature, stirring occasionally to prevent lumps.

Meanwhile, put sugar into a blender and blend on high speed until superfine like powdered sugar. Add to butter and shortening and cream together. Add vanilla. Switch to the whip attachment and add the thickened corn starch mixture (you may want to blend the corn starch mixture in the blender first if it seems lumpy or you forgot to stir enough). Whip until it's the consistency of whipped cream.