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Joan Rivers’ Apricot Coconut Cake, in <i>Eating With the Stars</i>

Joan Rivers’ Apricot Coconut Cake, in Eating With the Stars

Eating With The Stars
Joan Rivers recipe
This is the actual photograph that accompanied the late comic legend’s recipe.

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.

 

More Joan Rivers:

Stargayzing Guest Columnist Nancy Balbirer Remembers the Great Joan Rivers

 

More baked goods in Eating With the Stars:

Eating With the Stars: Lillian Gish’s Lemon Pie

Eating With the Stars: Ann-Margret’s Cookies

Eating With the Stars: Michael Jackson’s Mother’s Sweet Potato Pie

A Letter of Encouragement From OBE Glenda Jackson, Plus a Recipe for Her Nutty Date Loaf in Eating With the Stars

Eating With the Stars Gets Meta With Recipes for Sally Field’s Peanut Butter-Honey Granola and Mary Todd Lincoln’s Vanilla Almond Cake, Plus Sally’s Inspiring Human Rights Campaign Speech

 

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