Joan Rivers' Apricot Coconut Cake Recipe

ingredients

24 plain coconut cookies (2-inch size), crumbled
2 envelopes unflavored gelatin
1/2 cup cold water
1 can (16 ounce size) apricots in syrup
1 1/2 cup butter
3 cups confectioners' sugar
1 orange, grated rind only
1 lemon, juiced
1 cup miniature marshmallows
1 1/2 cup chopped nuts
6 egg whites
1/8 teaspoon salt
1/2 cup granulated sugar
chopped nuts (garnish)
flaked coconut (garnish)

directions

Place half of the crumbled cookies in the bottom of a 9-inch pie plate.

Soften gelatin in cold water. Cook over low flame until gelatin is dissolved.

Puree in blender with apricots and their syrup. Add butter and confectioners' sugar. Blend until well mixed. Add grated orange rind and lemon juice. Fold in marshmallows and nuts.

Place egg whites in a large bowl. Add salt and beat until stiff. Gradually beat in sugar. Fold egg white mix into gelatin/apricot mix.

Spoon over cookie crumbs. Sprinkle remaining cookie crumbs over top. Chill overnight.

Garnish with whipped cream. Sprinkle with more chopped nuts and flaked coconut.

nutrition data

695 calories, 44 grams fat, 71 grams carbohydrates, 9 grams protein per serving.

reviews & comments

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