Joan Rivers’ Apricot Coconut Cake
Crumble 24 plain coconut cookies (about 2-inch size). Spread 1/2 cup of crumbs on bottom of 9-inch pie plate. Soften 2 envelopes unflavored gelatin in 1/2 cup cold water and cook over low flame until dissolved. Puree in blender a 16-oz. can of apricots in syrup. Add to 1 1/2 cups butter and 3 cups confectioner’s sugar. Beat until well mixed. Add grated rind of 1 orange and juice of 1 lemon. Add 1 cup miniature marshmallows and 1 1/2 cups chopped nuts. Place 6 egg whites in large bowl. Add 1/8 tsp. salt; beat until stiff. Gradually beat in 1/2 cup sugar. Fold into apricot mixture. Spoon over cookie crumbs. Sprinkle rest of cookie crumbs over top. Chill overnight. Garnish with 1 cup heavy cream, whipped. Add extra nuts with 1 cup flaked coconut over top.
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