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