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@thefive: 🎉 “IT’S JUST A DREAM COME TRUE.” Emily Compagno reflects on what it means to be part of the FOX News family as the network celebrates 30 years. Happy 30th, FOX News! 📺🎂

The Five
The Five
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Region: US
Wednesday 07 October 2026 23:30:00 GMT
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Comments

jthomasb17
thomas :
Emily, you are the best
2026-10-08 02:46:30
5
jameslafleur94
jimbo :
Dana is gorgeous 😍 ❤️💖
2026-10-08 00:36:42
3
anthony_.ricci
Anthony Ricci :
I think Emily found the fountain of youth she lights up the screen Happy anniversary
2026-10-08 08:47:19
0
mygr8tlyfegenx
mygr8tlyfe Gen❌ :
We love you guys!❤️
2026-10-08 02:55:16
2
sj028834ibs
Monty Walterz :
Good for you
2026-10-08 11:08:03
0
liliana.h048
liliana h :
The best show! Emily Keep up the good work🫶♥️👏🏻
2026-10-08 02:49:38
2
artistic.thoughts2
Artistic Thoughts By Elena :
I love Emily and the Five but send her back to Outnumbered. I miss her there. It’s not the same.
2026-10-08 02:08:48
2
darryl.tramonte5
Darryl Tramonte :
Good for you
2026-10-08 00:34:55
3
timbullock60
timbullock60 :
Emily. Should change the name to Emily plus 4. Glad I didn't say I would like to bite her in the butt and get dragged to death. LMAO. Hope my last comment wasn't too much. Im a big fan of The Five and long time watcher?... Either way thanks guys. Even Jessica. Love you Jessica
2026-10-08 01:23:47
3
gary.rose65
Gary Rose :
Emily looks younger.🇨🇦
2026-10-08 01:59:49
2
colinmcdonald139
Colin McDonald139 :
Lying all day
2026-10-08 00:10:30
2
petethemeat07
petethemeat :
Probably one of the most honest and sincere broadcaster in the industry…doesn’t hurt that she is smokin’ and a very intelligent well spoken woman…😎
2026-10-08 02:02:11
0
do_not_enter44
Uncle :
I get to lie everyday.
2026-10-08 06:14:47
0
colvin.heeren
Colvin Heeren :
😍😍😍
2026-10-08 12:10:23
0
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Delicious Creamy Coconut Cake Ingredients: - 300g (2 and 1/2 cups) cake flour - 2 teaspoons baking powder - 1/2 teaspoon baking soda - 1 teaspoon salt - 170g (3/4 cup) unsalted butter - 330g (1 and 2/3 cups) granulated sugar - 5 large egg whites - 120ml (1/2 cup) sour cream - 2 teaspoons pure vanilla extract - 1 teaspoon coconut extract - 240ml (1 cup) unsweetened canned coconut milk - 85g (1 cup) sweetened shredded coconut - For the Coconut Cream Cheese Buttercream: - 225g (1 cup) unsalted butter - 8 ounces full-fat cream cheese - 600g (5 cups) confectioners’ sugar - 30ml (2 tablespoons) canned coconut milk - 1/2 teaspoon pure vanilla extract - 1/2 teaspoon coconut extract - 1/8 teaspoon salt - 170g (2 cups) sweetened shredded coconut Directions: 1. Preheat your oven to 350°F (177°C) and prepare your cake pans by greasing and lining them with parchment paper. 2. In separate bowls, mix the dry ingredients and wet ingredients. Combine the two mixtures until smooth. 3. Divide the batter evenly into the cake pans and bake for 21-23 minutes or until a toothpick inserted comes out clean. 4. For the Coconut Cream Cheese Buttercream, beat the butter and cream cheese until creamy. Add sugar, coconut milk, extracts, and salt, and beat until smooth. 5. Layer the cake with the frosting between each layer. 6. Frost the top and sides of the cake with the remaining frosting and sprinkle shredded coconut on top. 7. Refrigerate the cake for at least 20 minutes before slicing to set the frosting. 8. Store any leftover cake in the refrigerator for up to 5 days. Notes: For added texture, lightly toast the shredded coconut before sprinkling it on top of the cake. Recipe Stats: Prep Time: 30 minutes Cooking Time: 23 minutes Total Time: 53 minutes Calories per Serving: 480 Servings: 12 #gloriouscakes #phototrend #whatsfordessert? #fallrecipes🍁🍂 #followmyrecipes
Delicious Creamy Coconut Cake Ingredients: - 300g (2 and 1/2 cups) cake flour - 2 teaspoons baking powder - 1/2 teaspoon baking soda - 1 teaspoon salt - 170g (3/4 cup) unsalted butter - 330g (1 and 2/3 cups) granulated sugar - 5 large egg whites - 120ml (1/2 cup) sour cream - 2 teaspoons pure vanilla extract - 1 teaspoon coconut extract - 240ml (1 cup) unsweetened canned coconut milk - 85g (1 cup) sweetened shredded coconut - For the Coconut Cream Cheese Buttercream: - 225g (1 cup) unsalted butter - 8 ounces full-fat cream cheese - 600g (5 cups) confectioners’ sugar - 30ml (2 tablespoons) canned coconut milk - 1/2 teaspoon pure vanilla extract - 1/2 teaspoon coconut extract - 1/8 teaspoon salt - 170g (2 cups) sweetened shredded coconut Directions: 1. Preheat your oven to 350°F (177°C) and prepare your cake pans by greasing and lining them with parchment paper. 2. In separate bowls, mix the dry ingredients and wet ingredients. Combine the two mixtures until smooth. 3. Divide the batter evenly into the cake pans and bake for 21-23 minutes or until a toothpick inserted comes out clean. 4. For the Coconut Cream Cheese Buttercream, beat the butter and cream cheese until creamy. Add sugar, coconut milk, extracts, and salt, and beat until smooth. 5. Layer the cake with the frosting between each layer. 6. Frost the top and sides of the cake with the remaining frosting and sprinkle shredded coconut on top. 7. Refrigerate the cake for at least 20 minutes before slicing to set the frosting. 8. Store any leftover cake in the refrigerator for up to 5 days. Notes: For added texture, lightly toast the shredded coconut before sprinkling it on top of the cake. Recipe Stats: Prep Time: 30 minutes Cooking Time: 23 minutes Total Time: 53 minutes Calories per Serving: 480 Servings: 12 #gloriouscakes #phototrend #whatsfordessert? #fallrecipes🍁🍂 #followmyrecipes
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