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Joan Rivers Apricot Coconut Cake


  • 24 (2-inch size) plain coconut cookies, crumbled
  • 2 envelopes unflavored gelatine
  • 1/2 cup cold water
  • 1 (16 ounce) can apricots in syrup
  • 1 1/2 cups butter
  • 3 cups confectioners' sugar
  • Grated rind of 1 orange
  • 1 lemon, juiced
  • 1 cup miniature marshmallows
  • 1 1/2 cups chopped nuts
  • 6 egg whites
  • 1/8 teaspoon kosher or sea salt
  • 1/2 cup granulated sugar
  • Chopped nuts (garnish)
  • Flaked coconut (garnish)


  1. Place 1/2 of the crumbled cookies in the bottom of a 9-inch pie plate.
  2. Soften gelatine in cold water. Cook over low flame until gelatine 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.
  3. Place egg whites in a large bowl. Add salt; beat until stiff. Gradually beat in sugar. Fold egg white mix into gelatine/apricot mix. Spoon over cookie crumbs. Sprinkle remaining cookie crumbs over top. Chill overnight.
  4. Garnish with whipped cream. Sprinkle with more chopped nuts and flaked coconut.

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