MB Watson | Fannin EC

This cake is a sweet tribute to Watson’s friend Mary, who was a world-class hostess. No one turned down an invitation to her home or for any of her baked desserts. This cross between a cake and a macaroon is soft and chewy on the inside, crisp and golden on the outside. It’s also the ultimate coconut lover’s dream.

2 cups flour
1 1/3 cups shredded coconut
3 cups sugar, divided use
1 cup solid vegetable shortening
6 eggs
3 teaspoons orange extract, divided use
1/2 cup water

1. Preheat oven to 300 degrees. Coat a 9-by-13-inch pan with cooking spray.

2. In a medium bowl, combine flour with coconut and set aside.

3. In a large bowl, cream 2 cups sugar and shortening together at medium speed until light and fluffy, about 5 minutes. Reduce speed to low and alternate adding eggs, one at a time, and flour until all eggs and flour are mixed. Add 1 teaspoon orange extract, beating until well mixed.

4. Spoon batter into prepared pan. Bake 45 minutes or until a toothpick inserted comes out clean. Remove pan from oven and set aside.

5. In a saucepan over medium-high heat, bring water, remaining 1 cup sugar and remaining 2 teaspoons orange extract to a boil. Continue boiling for 1 minute. Carefully pour over cake.

6. Allow cake to cool completely before serving.

Serves 16.