Preheat oven to 350 degree F. Grease and flour a 10-inch fluted tube pan or twelve 4-inch fluted tube pan molds. Set aside.

Prepare cake mix according to package directions, substituting champagne for the water. Spoon the batter into the 10-inch pan, or spoon about 1/2 cup batter into each of the 4-inch molds. (If you have only one pan of 4-inch molds, cover and chill remaining batter while the first batch bakes. Cool, wash, grease, and flour the molds before baking the second batch.)

Bake in the preheated oven until a toothpick inserted near the centers comes out clean. (Allow 35 to 40 minutes for the 10-inch pan or 18 to 20 minutes for 4-inch molds.) Cool in pan for 10 minutes. Turn out of pan and cool completely on a wire rack.

Place cooled cake(s) on wire rack over waxed paper. Brush Champagne Icing over cakes to glaze. Let icing dry.

To serve, fill center openings of cake(s) with Coconut Frosting. Sprinkle with additional coconut and decorate with white jelly beans and doves. Makes 1 10-inch cake (12 servings) or 12 4-inch cakes.

In a medium mixing bowl, combine 3 cups sifted powdered sugar, 1/4 cup champagne, and 1/2 teaspoon vanilla. Stir in additional champagne, 1 teaspoon at a time, to make an icing of glazing consistency. Makes 1 cup.

In a large mixing bowl, beat 1 cup shortening, 1-1/2 teaspoons vanilla, and 1/2 teaspoon almond extract with an electric mixer on medium speed for 30 seconds. Gradually add 2-1/4 cups sifted powdered sugar, beating until smooth. Beat in 2 tablespoons milk. Gradually beat in 2-1/4 cups additional sifted powdered sugar and enough milk (1 to 2 tablespoons more) to make a frosting of spreading consistency. Stir in 2 cups shredded coconut. If desired, tint lightly with blue paste food coloring. Makes 3 cups.

Place unbaked, unfrosted cake(s) and frosting in spearate airtight containers. Store at room temperature for up to 1 day. Glaze and frost cakes up to 4 hours before serving.