This is an unusual cake: It's eggless, dense, and "fudgy" in a macaroon-y way. However improbable, it is a cinch to make and tastes delicious with a quick strawberry-rhubarb compote, with a scoop of vanilla bean ice cream, or a dollop of creme fraiche showered with freshly grated orange or lime zest. It's a large cake that serves 16 or more and a great cake to make in advance as it "ages" well. You might thoughtfully garnish it with a handful of edible flowers. I adapted the recipe from a New Zealand winery called Gillan Estate. Since it's Mother's Day, you might want to serve a glass of Sauternes or a special dessert wine. My friend, wine expert Carol Berman, suggests you try Niepoort, a 10-year tawny port from Oporto, Portugal; Quady Essencia, an orange muscat from California, or Lustau, Capataz Sherry, Jerez, from Spain. Carol adds, "they are all wonderfully balanced with apricot and berry aromas, hints of orange peel and nuttiness." The average retail of each is under $25.00. Here's to mothers everywhere and love all around. Coconut "Macaroon" Cake

15-ounce can sweetened cream of coconut (such as Coco Lopez) 1 cup unsweetened desiccated coconut 2/3 cup plain yogurt 2/3 cup olive oil 2 teaspoons grated zest and juice from 4 large lemons 4 cups all-purpose flour 2-1/4 cups sugar 2 tablespoons baking powder

Preheat the oven to 350 degrees. Oil and flour a 12-cup Bundt pan. Using an electric mixer, beat together the cream of coconut, dried coconut, yogurt, and oil. Add the lemon zest and 2/3 cup juice. Mix well. In another bowl, stir together the flour, sugar and baking powder until combined. Add a large pinch of salt. Stir the flour mixture into the coconut batter, 1 cup at a time; the batter will be very thick. Pour the batter into the pan. Bake on the center rack for 1 hour and 20 minutes, until firm and dark brown. Cool in the pan on a wire rack. Turn out onto a large plate; cool completely. Serves 16 or more