One time my sister Monica asked me what a Mexican Dessert was…I responded “another Margarita!”…she totally agreed.  Here are a couple of my standards that seem to work for the host (me) and my guests (you).  The flan cake is simply one of the freakiest-easiest-crowd pleases ever.  I really wanna know, who thought this one up?   Mexican Ice Cream is just good, easy, and can be jazzed up pronto. Coconut Stuffed Limes are just as delicious as they are beautiful. Lastly, the Coconut Tres Leches Cake….mmmmmmm!



Get ready!!…this is one hell of a good cake and a classic in my kitchen.  We do not know how or what causes this pastry to work….the whole thing kind of implodes, the liquid flan sinks and the cake floats up to the top of the pan.. I think its pretty cool to look at the at this happening.  This cake, is sturdy as can be.  It wants to totally cool off before cutting…or the flan slumps (what is sadder that slumped flan!).  By the way, I have made this with dark chocolate cake mix, have flavored the flan with almond and orange before..and used rum instead of the tequila….its really amazing where you can go with this.


1 can (14oz) sweetened condensed milk

1 can (12 oz) evaporated milk

3 large eggs

3 tablespoons (or a good slug) Grand Mariner

1 teaspoon grated fresh orange or tangerine zest

Vegetable-oil cooking spray

1/2 cup cajeta (Mexican caramel sauce) or caramel ice-cream topping

1 box (18.25 oz) BUTTER FLAVOR RECIPE cake mix (get the good kind)

1/2 c tequila

1teaspoon grated lime zest

1 cup sweetened flaked coconut (I use Bakers)


Preheat oven to 325 degrees.  In a large bowl, whisk the sweetened condensed milk, evaporated milk, eggs, Grand Mariner, and orange zest together.  Set aside.


Generously spray a 12 cup (non stick) Bundt cake pan with vegetable-oil spray.  Spread or pour the cajeta or caramel sauce in the bottom of the pan. Set aside.


Prepare the cake mix according to the package directions, substituting the 1/2 cup tequila for 1/2 cup of the required milk or water, and add the lime zest.  Fold the coconut into the cake batter.  Now: this is the fun part.  Pour the cake batter on top of the cajeta in the pan.  Then gradually pour the flan mixture over the batter (the liquid flan will sink and the cake batter floats)


Bake this for 45-50 minutes, or until a toothpick inserted in the center comes out clean.  Remove from oven and let this cool completely…..

Mexican Ice Cream



I had this amazing ice cream many years ago in Santa Fe.  It’s super simple, super good, and really anything you do to to this dish…makes it snappier.  I have poured Kahlua over it, dusted the whole thing with a mixture (powdered sugar, coco powder and cinnamon all mixed up)….I try and keep the same kind of flavor profiles and just add to that: Chocolate, cinnamon, caramel.  The store bought ingredients are all “improved on”.  The ice-cream base (your call, vanilla, chocolate, coffee or dulce de leche), caramel and dark chocolate, nut sprinkles….yum….

For years I have loved there limes stuffed with coconut.  By the way, order this book on Mexican’s really amazing and an excellent addition to your library.

Coconut Stuffed Limes

Coconut Stuffed Limes Ingredients:

2 tsp baking soda

12 medium-large limes, rinsed well

2-1/2 cups sugar

Green food coloring (optional)

2 cups shredded  coconut

1/2 cup water


Step 1: Bring 2 quarts of water to a boil over high heat, add 1 tsp of the baking soda, stir to combine, and then add the limes. Cook at a soft simmer until slightly tender, 10-15 minutes. Remove the limes from the water with a slotted spoon and let cool.Step 2: Make a small incision in the top of each lime with a sharp paring knife and carefully scrape out the flesh, making sure you don’t tear the rind; discard the filling. Return the intact rinds to the pot, add cold water to cover, and stir in the remaining 1 tsp baking soda. Bring to a boil, strain, and repeat this process (without any more baking soda) 3 more times to remove the bitterness from the limes.

Step 3: Return the limes to the pot, add cold water to cover, then stir in 1-1/2 cups of the sugar and a few drops of food coloring. Cook over medium-low heat, stirring, until the syrup has thickened to the consistency of corn or maple syrup, 15-20 minutes. Remove from the heat, let cool completely in the syrup, then transfer the limes to a wire rack and let dry.

Step 4: Combine the coconut, the remaining 1 cup sugar, and the 1/2 cup water in a saucepan and cook over medium heat, stirring, until the coconut is soft, almost translucent, and thick. Let cool until it is safe to handle.

Step 5: Fill the limes with the coconut mixture and let cool completely. Eat by biting into the lime.

Makes 12 pieces

Coconut Lime Tres Leches Cake


There are tons of recipes on line for a tres leches cake.  I found this one on line and, well…kind of stole it.  I love the way this tastes, goes together and its pretty swell served in small bites…does that make it less caloric?

Go on line for this recipe….there are trillions of them  out there along with photographic techniques.  I just love the internet!