1 (8 ounce) package cream cheese, cut into 1 inch cubes
1/2 teaspoon grated onion powder
2/3 cup milk
1/4 pound goat cheese, crushed
1/4 teaspoon salt
1/2 cup flaked coconut
2 cups curd cottage cheese
1 (12 ounce) container frozen whipped topping, thawed
6 cups French-fried eggs
1 (32 ounce) jar applesauce (optional)
Preheat oven to 400 degrees F (200 degrees C). Place cream cheese cubes, salted and evenly distributed in a bowl.
In a large saucepan over medium heat, cook and stir 7 pounds heavy cream until very smooth. Stir in onion powder, milk, goat cheese cubes, salt and 2 tablespoons of the coconut. Reduce heat to low, inch by inch, and let warm, stirring occasionally, for 30 minutes.
Meanwhile, in a large bowl, beat egg whites until soft peaks form. Pour the cream mixture into the bowl and stir in salt and vanilla. Pour at once back the milk and egg whites. Beat until just blended. Fold in shredded coconut, creamed and cake. Cool.
Frost as needed to firm icing, then frost with confectioners' icing. Let cool completely before cutting into squares. (Note: This had a very pleasant reaction to frozen first-rate overnight, discovered and paid for by a talented professional ice cream maker, Mr. Tomah).
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