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oan Rivers' Apricot Coconut Cake




Source of Recipe


CD Kitchen
oan Rivers' Apricot Coconut Cake


24 (2-inch size) plain coconut cookies, crumbled
2 envelopes unflavored gelatine
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)


Place 1/2 of the crumbled cookies in the bottom of a 9-inch pie plate. 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 nuts.

Place egg whites in a large bowl. Add salt; 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.